Rabbit with lemon and oregano

Rabbit 587
Rabbit with lemon and oregano
  • Serves: 0 People
  • Prep Time: 20 min
  • Cooking: 15 min
  • Difficulty: medium
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Rabbit with lemon and oregano

Ingredients

Directions

  1. ### Preparation ###
  2. Mix the oregano in the lemon juice, add the oil and brush the rabbit pieces on all sides and let them macerate for 2 to 3 hours, turning often.
  3. Salt the rabbit pieces and place in a baking dish with the cloves of garlic.
  4. Sprinkle with remaining marinade, 2 tablespoons water and a drizzle of olive oil.
  5. Bake in a 180 ° oven for about 45 minutes, basting often.
  6. Sauté some Paris mushrooms in a little olive oil and set aside.
  7. Keep the rabbit warm as soon as it is cooked.
  8. Put the rabbit's cooking liquid in a saucepan with the mushrooms, add 2 tbsp of liquid cream and bring to a simmer to give the necessary creaminess
  9. Serve with linguine, pour cream sauce over
  10. Pepper with freshly crushed Kampot white pepper

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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