Rabbit in the Roman

Rabbit 494
Rabbit in the Roman
  • Serves: 0 People
  • Prep Time: 20 min
  • Cooking: 30 min
  • Difficulty: medium
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Rabbit in the Roman

Ingredients

Directions

  1. ### Preparation ###
  2. Cut the rabbit into pieces, keep the liver and head.
  3. Wash and wring the romaines, dry them. Peel the onions, cut into slices.
  4. Wash and chop the parsley.
  5. Pour the oil into the casserole.
  6. Line the bottom of the container with large Roman leaves.
  7. Sprinkle with half the slices of onions.
  8. Install the rabbit pieces on it.
  9. Salt, pepper, crumble dried mint, scatter parsley over and half of the butter by plots.
  10. Cover the rest with onions and romaine, salt.
  11. Add the remaining butter, close the pan and cook for 30 minutes from the rotation of the valve.
  12. Remove the rabbit and place in a dish with cooked Roman.
  13. Garnish with chopped parsley and mint and serve with steamed potatoes.

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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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