Rabbit en papillote, pan-fried parsnips and carrots with honey and mint

Rabbit en papillote, pan-fried parsnips and carrots with honey and mint
  • Serves: 0 People
  • Prep Time: 20 min
  • Cooking: 45 min
  • Difficulty: medium
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Rabbit en papillote, pan-fried parsnips and carrots with honey and mint

Ingredients

Directions

  1. ### Preparation ###
  2. Prepare 4 squares of aluminum foil and add the rabbit pieces.
  3. Pour the oil into a bowl and mix with the honey and grated ginger.
  4. Salt, pepper and brush the rabbit pieces with this marinade.
  5. Close the papillotes and marinate in the refrigerator for about 1 hour.
  6. Peel the onion and slice it. Peel parsnips and carrots, wash and dice.
  7. Heat the butter and oil in a frying pan and sweat the chopped onion.
  8. Add the parsnips and carrots.
  9. Mix well then add the honey, salt, pepper, pour a little water, cover and let simmer gently for about 45 minutes, until the vegetables are tender (add a little water during cooking if vegetables attach).
  10. Sprinkle with chopped mint leaves and serve hot.
  11. While cooking vegetables, cook the rabbit in a medium oven (190 ° C) for about 20 minutes.
  12. ### Cooking ###
  13. Parsnips are from the same family as carrots. It has a similar shape but can be much bigger and has a white color. Its taste resembles that of the carrot.

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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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