You have never prepared such delicious rabbit. The secret recipe of a French chef.
Prepare this tender and tasty rabbit for a holiday dinner or organize a regular dinner for your family and friends.
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Let’s cook something delicious
You will need
Rabbit 1-2 carcasses
Vegetable broth 1000ml
Carrots 2pcs
Small potatoes 8 pcs.
For large potatoes, half as much.
Small onion (shallot or white) 4 pcs.
If the onion is regular, then 2 pcs.
1 head of large garlic or 2 heads of regular garlic
Corn starch 1/2 cup
Olive oil 50 ml
2 tablespoons of butter
Rosemary, a few sprigs
A few sprigs of thyme
Salt and pepper to taste
Dry red wine 200 ml (glass)
Mushrooms 200-300 grams
Prepare vegetable broth.
Disassemble the rabbit. For this dish I use only the front and hind legs of the rabbit. Rinse under running water.
Medium-sized carrots
We also cut the potatoes into small pieces and chop the onion in the same way.
Peel the garlic and cut it in half.
Sprinkle paws with starch
Pour olive oil into a frying pan and heat, add butter and fry the rabbit until golden brown, then put in a separate bowl.
Add the garlic, then the onion, rosemary and potatoes. Sauté everything together without reducing the heat.
If you are cooking rabbit, place the rabbit on top of the potatoes, season with salt and pepper and toss until coated. If you are cooking with two rabbits like I did, add a second portion of rabbit. Also add salt and pepper and stir. Sprinkle with thyme sprigs
Add the carrots and immediately pour in the wine. Leave uncovered for 5-7 minutes until the wine evaporates. Cover the pan with a lid and simmer over medium heat for an hour.
After this time, add the mushrooms. If the mushrooms are small, like mine, leave them as they are, if they are large, chop them but not finely. Pour vegetable stock over everything so that the edge of the dish is covered. Cover with a lid and simmer over medium heat for another 30-40 minutes.
Then turn off the stove, let the dish rest for another 30 minutes and then serve, sprinkling with finely chopped parsley if desired.
Note. If you are unsure about adding wine, use vegetable broth instead.
Enjoy your meal
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With love, Chef Natali