Roasted rabbit with chutney

Rabbit 729
Roasted rabbit with chutney
  • Serves: 0 People
  • Prep Time: 20 min
  • Cooking: 40 min
  • Difficulty: medium
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Roasted rabbit with chutney

Ingredients

Directions

  1. ### Cooking ###
  2. Make the onions with chopped shallots and garlic, in goose fat or olive oil.
  3. Add the apples and quinces, in small cubes as well as the dates pitted.
  4. Add the chopped peppers and blanched pepper for 10 minutes. and cut into cubes, then tomatoes cut into wedges.
  5. Crush the spices and incorporate them. Wet with wine and 1 glass of water, then cook gently, stirring occasionally.
  6. Meanwhile, brown the rabbit in pieces in a pan with goose fat or olive oil.
  7. Arrange the chopped rabbit on the chutney, add the chopped parsley and the bouquet garni.
  8. Cook slowly, the lid slightly ajar for 20 to 30 minutes.
  9. Stand on the hot serving platter and serve.
  10. Tip: The rabbit should be fluffy and the chutney look like compote. Serve this pot of steamed potatoes.

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  • 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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