Fricassee of rabbit with chanterelles

Rabbit 1503
Fricassee of rabbit with chanterelles
  • Serves: 0 People
  • Prep Time: 30 min
  • Cooking: 35 min
  • Difficulty: medium
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Fricassee of rabbit with chanterelles

Ingredients

Directions

  1. ### Cooking ###
  2. Clean the chanterelles. Peel the shallots and slice them.
  3. In a casserole with the oil, fry the rabbit pieces on all sides, with the unpeeled garlic cloves and thyme.
  4. Add 1 Tbps. butter and continue cooking for 10 minutes.
  5. In 1 Tbps. butter, sweat the chanterelles so that they return their water of vegetation. Drain them over a bowl through a small strainer, to recover the juice.
  6. In a pan with 0.7 oz. butter, continue cooking by making them slightly brown.
  7. Remove the rabbit and garlic cloves from the casserole. Discard the cooking fat.
  8. Then over high heat, fry the minced shallots.
  9. Deglaze with white wine and chicken broth.
  10. Return rabbit, garlic and mushroom water filtered.
  11. Cover and cook for 10 minutes.
  12. Add the cream and continue cooking for another 10 minutes.
  13. Remove the garlic from the casserole, add the well-drained chanterelle mushrooms.
  14. Let it warm up for 5 minutes. then off the heat, add the mustard diluted in some cooking juices.
  15. Place the rabbit in the hot serving dish, sprinkle with fresh thyme flowers.
  16. Serve hot.
  17. This dish can be accompanied by fresh tagliatelle.
  18. ### Wine pairing ###
  19. un St Juli

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  • Prep Time: 30 min
  • Cooking: 10 min
  • Difficulty: medium

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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.
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