Rabbit Made To Recipe from Bresse
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 rabbit about .5 kg
- 100 g bacon, streaky
- 1 onion (s)
- 2 cloves garlic
- 1 teaspoon salt
- 1 cup vegetable broth
- 2 tablespoon butter
- 1 tablespoon flour
- 1 cup wine, white, dry
- 1 pinch (s) rosemary, dried
- 1 pinch white pepper
- 2 egg yolks
- 0.75 ¾ cup (s) cream
Print Recipe
Pin Recipe Instructions
- Wash and dry the ready-to-cook rabbit and cut into portions. Dice the bacon, peel and dice the onions. Peel the garlic cloves, chop them roughly and mash them with the salt. Heat the vegetable stock.
- Melt the butter in a casserole, fry the rabbit pieces brown on all sides. Add the bacon and diced onions, fry everything until translucent, turning over, dust the flour over it and deglaze with the stock.
- Add the garlic, wine, rosemary and pepper to the rabbit pieces and cook covered for about 60 minutes.
- Take out the rabbit pieces and keep warm.
- Whisk the egg yolk with the cream, stir in 4-5 tablespoons of the hot stew liquid and the egg yolk cream, remove the pan from the stove and pull the egg yolk cream into the sauce.
- Pour the sauce over the meat.
- Goes well with: white bread or potato croquettes.
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