Flemish rabbit and rice with onion mash and peppers

Rabbit 487
Flemish rabbit and rice with onion mash and peppers
  • Serves: 0 People
  • Prep Time: 15 min
  • Cooking: 10 min
  • Difficulty: medium
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Flemish rabbit and rice with onion mash and peppers

Ingredients

Directions

  1. ### Cooking ###
  2. Season the rabbit with salt and pepper and cover completely with flour (30 g). Brown on all sides over medium heat in a frying pan in 4 tablespoons hot oil. Remove as soon as colored.
  3. Blend 21.2 oz sliced onion in a pan in 3.5 oz melted butter for 2 minutes over medium heat. Add the rabbit except the liver, 1.1 oz of flour and any remaining coating flour. Bake 3 minutes over medium heat, turning over. Cover with brown beer. Deglaze well. Bring to a boil, add the prunes, half thyme and bay leaves, parsley, salt, pepper. Cover. Bake 30 minutes over low heat. Add the liver. Cover. Bake for about 30 minutes over low heat.
  4. In a saucepan, cover the rest of the onion slices with 1 liter of cold water. Bring to a boil over high heat and cook uncovered for 7 minutes over medium heat. Drain, place under cold running water, drain thoroughly, dry in a kitchen paper.
  5. Finely chop and lightly brown for 5 minutes over low heat stirring in 2.1 oz melted butter in a heavy-bottomed saucepan. Add 1.1 oz flour, cook for 3 minutes over low heat stirring. Add 1 cup and 2/3 cup of broth, remaining thyme and bay leaf, bring to a boil, stirring, cover, cook for 25 minutes over low heat. Turn every 5 minutes.
  6. Cook the rice with 2.1 cup of boiling broth, covered pan, about 15 minutes over low heat until ready and the bouillon absorbed.
  7. Poach the peppers washed and whole for 4 minutes over medium heat in a large saucepan of boiling salted water. Drain, place under cold water, drain, remove peduncle and seeds, cut into small cubes. Fry 1 minute over medium heat in 1.1 oz melted butter.
  8. Pass the onion puree through a fine sieve. Reduce to 10 tablespoons. Pepper. Add 1.1 oz diced butter. Filter the rabbit's cooking sauce, liver, prunes, onions.
  9. Serve with rice mixed with peppers, onion puree and sage.

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  • Serves: 0 People
  • Prep Time: 30 min
  • Cooking: 10 min
  • Difficulty: medium

Andouillette with white wine and mustard sauce

Ingredients

Directions

  1. ### Preparation ###
  2. Peel and chop the onion and shallots.
  3. Lightly brown the chopped onion and shallot in a little olive oil. Add the andouillettes and fry them.
  4. When golden brown, add the white wine and bring to a boil. Reduce the fire.
  5. In a bowl, mix the crème fraîche and the old-fashioned mustard and add the mixture to andouillettes.
  6. Cook for 5 minutes. ### Wine pairing ###
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