Rabbit with lemon and Parmesan cheese

Rabbit 483
Rabbit with lemon and Parmesan cheese
  • Serves: 0 People
  • Prep Time: 20 min
  • Cooking: 1 min
  • Difficulty: medium
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Rabbit with lemon and Parmesan cheese

Ingredients

Directions

  1. ### Cooking ###
  2. In a large skillet or saucepan, brown the rabbit in the oil.
  3. Add the shallots and garlic and continue cooking until lightly browned.
  4. Salt and pepper.
  5. Deglaze with the lemon juice.
  6. Add broth, cheese crusts and capers.
  7. Bring to a boil. Cover and simmer 1 hour.
  8. Remove the lid and continue cooking for about 20 minutes or until the sauce is reduced by half.
  9. Correct the seasoning and pepper well.
  10. Sprinkle with lemon zest and chives.
  11. Serve with steamed potatoes or egg noodles.
  12. Note: The infusion of parmesan crusts that can not be grated is an Italian classic for flavoring sauces. Alternatively, you can add about 2 Tbsp (2 tablespoons) of grated Parmigiano Reggiano cheese to the sauce at the last minute. You can also crumble a little triple cream on each plate (count 2.6 oz cheese for 6 servings).

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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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