Rabbit with smoked bacon and genievre

Rabbit 480
Rabbit with smoked bacon and genievre
  • Serves: 0 People
  • Prep Time: 30 min
  • Cooking: 40 min
  • Difficulty: medium
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Rabbit with smoked bacon and genievre

Ingredients

Directions

  1. ### Cooking ###
  2. Peel the onion and the carrot and cut into slices.
  3. Wash the leek thoroughly and cut into large strips.
  4. With a sharp knife, loosen the rables and thighs.
  5. Cut the flesh of each into 12 equal pieces.
  6. Peel the garlic. Thyme and rosemary.
  7. Stir together thyme, rosemary, garlic, peppercorn berries of genievre and 1 tsp. a coffee of fine salt.
  8. Spread the rabbit roll each piece, in a slice of smoked chest, then fix them
  9. with a small spade (wooden toothpick).
  10. Color the rabbit in half of the butter, when it is colored save it.
  11. Instead, sauté the sliced and sliced vegetables, put the rabbit
  12. flambé with genievre.
  13. Wet with the white wine, cover, let simmer 30 minutes.
  14. Remove the rabbit pieces, remove the small wooden sticks, keep them warm.
  15. Reduce the sauce slightly and add the remaining butter by whisking with a hand whisk.
  16. Arrange the rabbit pieces on the hot serving dish, drizzle with sauce and serve immediately.
  17. wine advises: a St Chinian

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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.
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