Welcome to Cooking2000! (Made in France) - Traditional French cooking recipes, wines and advice...
Ingredients :
• 1 rabbit (weight about 1.5 kg)
• 125 g stripped bacon
• 60 g butter
• 1 bunch of mixed herbs (parsley, thyme, bay leaves)
• 1 glass of white wine
• 1 pinch of salt and pepper
• 1 carrot
• 2 shallots
• 1 clove
Comment: • Do not add too much salt because stripped bacon is already salted.
Rabbit au Pere Douillet
Cost
Serving
Preparation
Cooking
4
15 minutes
60 minutes
Preparation:
• Cut your rabbit into pieces.
• Put pieces in a large saucepan to be brown with 30 g butter and the stripped bacon.
• When your meat is tough enough, add a full glass of white wine with a glass of 'bouillon' (it is a glass of water with a stock cube).
• Add a pinch of salt and pepper, a bunch of mixed herbs (parsley, thyme, and bay leaves), a carrot, the shallots, a clove.
• Cover your saucepan. Cook over a soft heat during 45 minutes.
• Cut the fat off the sauce by thicken it with a knob of butter and half a teaspoon of flour.
• Strain your sauce, and serve hot.
Serving
Preparation
Cooking