Rabbit legs in foil with lemongrass and Espelette pepper

Rabbit 561
Rabbit legs in foil with lemongrass and Espelette pepper
  • Serves: 0 People
  • Prep Time: 15 min
  • Cooking: 20 min
  • Difficulty: medium
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Rabbit legs in foil with lemongrass and Espelette pepper

Ingredients

Directions

  1. ### Cooking ###
  2. Peel the carrots and slice them and very thin slices.
  3. Wash 1 lime with hot water and brush, cut in half. Cut one of the two halves into 6 and then very thin strips. Squeeze the juice of the remaining lemons.
  4. Wash the lemongrass balm, dry it, scrape it and chisel it.
  5. Cut 12 square sheets of parchment paper. Assemble them in pairs and put them on empty plates.
  6. Preheat the oven to 200 ° C (th.6 / 7).
  7. Place a rabbit leg in the center of each papillote, drizzle with olive oil, add carrot slices, slices of lime and chopped lemon balm leaves.
  8. Spread the lime juice, salt slightly, give a turn of pepper mill and powder Espelette pepper.
  9. Close the wrappings tightly by doubling the folds and stringing them, place them on the oven tray and bake for 30 minutes.
  10. Enjoy when you leave the oven.

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  • Prep Time: 30 min
  • Cooking: 10 min
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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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