Rabbit in white wine Ingredients: 100 g of - bacon (unsmoked) butter olive oil - 2 tablespoons of - flour - 2 - bay leaves mustard - 20 cl of - crème fraîche - 4 - rabbit legs (or 8 saddles) - 2 glasses of - muscadet - 6 - shallots - 1 - bouquet garni (thyme, rosemary, savory, parsley) - 1- broth - 2 small cans of - button mushrooms.
Utensils: 1 Funnel The best funnels - 1 casserole dish - 1 oven oven - 1 fork - 1 frying pan - 1 saucepan - 1 salad bowl - 1 kitchen scale - 1 dish - 1 SaphirMatt induction hobElectrolux-
Total time:
1h15
Preparation:
15 min -
Cooking:
1 hour
Phase 1
Melt the butter in a casserole dish with the oil. Brown the bacon and remove it with a fork after the fat has melted, then replace with the shallots and rabbit.
Phase 2
When the rabbit is nicely browned, sprinkle with flour, salt, pepper and add the mustard, as well as the broth (diluted in a bowl of water).
Phase 3
Mix, then add the bouquet garni and the wine. Leave to simmer for 1h30.
Phase 4
While cooking, add the mushrooms and add a little water from time to time. 1/2 hour before the end of cooking, add the bacon.
Phase 5
When the rabbit is cooked, set aside in a hot dish (you can place it on an electric hob set to minimum) removing the bouquet garni.
Phase 6
Add the cream to the sauceto bind, reduce for a few minutes and coat the rabbit with this sauce.
Phase 7
Serve hot.
Utensils: 1 Funnel The best funnels - 1 casserole dish - 1 oven oven - 1 fork - 1 frying pan - 1 saucepan - 1 salad bowl - 1 kitchen scale - 1 dish - 1 SaphirMatt induction hobElectrolux-
Total time:
1h15
Preparation:
15 min -
Cooking:
1 hour
Phase 1
Melt the butter in a casserole dish with the oil. Brown the bacon and remove it with a fork after the fat has melted, then replace with the shallots and rabbit.
Phase 2
When the rabbit is nicely browned, sprinkle with flour, salt, pepper and add the mustard, as well as the broth (diluted in a bowl of water).
Phase 3
Mix, then add the bouquet garni and the wine. Leave to simmer for 1h30.
Phase 4
While cooking, add the mushrooms and add a little water from time to time. 1/2 hour before the end of cooking, add the bacon.
Phase 5
When the rabbit is cooked, set aside in a hot dish (you can place it on an electric hob set to minimum) removing the bouquet garni.
Phase 6
Add the cream to the sauceto bind, reduce for a few minutes and coat the rabbit with this sauce.
Phase 7
Serve hot.