Rabbit back with rosemary and olive puree

Rabbit 456
Rabbit back with rosemary and olive puree
  • Serves: 0 People
  • Prep Time: 40 min
  • Cooking: 50 min
  • Difficulty: medium
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Rabbit back with rosemary and olive puree

Ingredients

Directions

  1. ### Cooking ###
  2. The day before:
  3. Cut rabbit rables, each in four pieces.
  4. Stir the flesh of the fillets with the twigs of rosemary, coat them with olive oil and store them in a dish.
  5. Cover them with clear film and put them in the refrigerator for 12 hours.
  6. The next day:
  7. Peel, wash and cook the potatoes with salted water.
  8. When the potatoes are cooked, drain them and pass them to the masher.
  9. Put the potato pulp in a saucepan, work it with a wooden spatula and when the puree is smooth, incorporate olive oil until the consistency of a slightly thick puree.
  10. Heat the double cream and add it to the puree.
  11. Denoy the black olives, chop them with a knife and add them to the puree.
  12. Salt and pepper the pieces of rabbit raspberry, cook them on the barbecue grill or
  13. oven squaring well on each side.
  14. Dress on each plate accompanied by olive puree.
  15. Serve with a green salad.
  16. ### Wine pairing ###
  17. un Cotes-de-Proven

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  • 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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