Rabbit with white wine and Paris mushrooms

Rabbit 104
Rabbit with white wine and Paris mushrooms
  • Serves: 0 People
  • Prep Time: 20 min
  • Cooking: 45 min
  • Difficulty: medium
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Rabbit with white wine and Paris mushrooms

Ingredients

Directions

  1. ### Preparation ###
  2. Peel the onions.
  3. Cut the earthy feet of mushrooms, wash them quickly under cold water and dry them in a cloth. Slice them.
  4. Lightly dust the rabbit pieces with flour.
  5. Heat the oil in a casserole.
  6. Add the rabbit pieces to brown for 2 to 3 minutes. Add salt and pepper.
  7. Pour the white wine, add the bouquet garni, the onions and bacon.
  8. Cover and cook for 20 minutes over low heat.
  9. Remove the lid, add the mushrooms and continue cooking 20 min.
  10. Serve very hot with steamed apples.

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Fillet of beef truffled with foie gras



  • Serves: 0 People
  • Prep Time: 20 min
  • Cooking: 15 min
  • Difficulty: medium

Fillet of beef truffled with foie gras

Ingredients

Directions

  1. ### Cooking ###
  2. Preheat the oven to 240 ° C (th.8)
  3. Take a dab of fat coating the foie gras and spread it in a dish.
  4. Chop the truffles and reserve the juice.
  5. Put half of the chopped truffles under the bard of the nets, arrange them in the dish.
  6. Bake the dish and let it roast for 10 minutes.
  7. Remove from oven, take out meat, wrap in foil.
  8. Reduce the chopped shallots with wine by two-thirds.
  9. Pour the sauce of the dish into the saucepan containing the reduction of shallots.
  10. Add the cognac to the baking dish, flame and pour into the saucepan, then heat gently.
  11. Add the remaining truffles, salt, pepper and let heat slowly.
  12. Grill slices of bread.
  13. Remove the unmelted bards, cut the slices of fillet equally. Then put each part on the hot plates, with mushrooms and shallots.
  14. Top with sauce and serve with the foie gras (cut in equal parts) on the toast.
  15. ### Wine pairing ###
  16. un Sautern