Rabbit with garlic cream

Rabbit 500
Rabbit with garlic cream
  • Serves: 0 People
  • Prep Time: 30 min
  • Cooking: 1 min
  • Difficulty: medium
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Rabbit with garlic cream

Ingredients

Directions

  1. ### Preparation ###
  2. Season the rabbit pieces with salt and pepper.
  3. Peel and finely chop the onions.
  4. In a casserole, heat the butter (or margarine), brown and brown the pieces of rabbit.
  5. Add chopped onions, melt and brown without burning.
  6. Add the bouquet garni and the white wine. Continue cooking without covering until the wine is completely evaporated: the cooking juices must be caramelized.
  7. Deglaze with broth, cover, cook for 1 hour over low heat.
  8. Remove the garlic cloves but do not peel them. Put them in a small pot of cold water, bring to a boil and simmer 5 to 10 minutes (depending on the size of the pods).
  9. Peel the cloves of garlic, puree with the cream and adjust the seasoning.
  10. Pour this sauce into the casserole with the rabbit and simmer for 5 minutes to thicken.
  11. Put in a serving dish, sprinkle with parsley and serve quickly.

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Andouillette with white wine and mustard sauce



  • 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 ###
  7. Macon Bla