306 Cal per person
Preparation:
20 min.
Cooking:
50 min.
For 6 persons :
1 rabbit cut into pieces, 6 shallots, 80 g lean bacon, 2 tbsp. flour, 10 cl dry white wine, 1 bouquet garni, 1 tbsp. dehydrated poultry stock powder, 600 g button mushrooms, 2 sprigs rosemary, salt, pepper.
Preparation:
Degrease the rabbit pieces. Peel and finely chop the shallots. Cut the earthy part of the mushrooms, scrape them and slice them. Mix the broth in 25cl of hot water. In a cast iron casserole, fry the bacon with the shallots and set aside on a dish covered with absorbent paper. Discard the fat.
Cooking:
In the casserole where only a film of fat remains, place the rabbit pieces. Brown on high heat for a few minutes before sprinkling with flour. Stir them, cook the flour for 2 minutes, then pour the white wine and boil 2 minutes before lowering the heat. Add bacon and shallots, chicken broth, bouquet garni and rosemary. Season moderately and cover. Add the mushrooms to the pot about 30 minutes after the rabbit starts cooking. Mix and simmer another 15 minutes.
Service:
Remove the bouquet garni and serve the rabbit with mushrooms. Cover with sauce.
Good to know :
Accompany this rabbit with mashed potatoes, rich in carbohydrates and calcium, on which you pour broth. Finish the meal with fresh fruit for its vitamin C.
Preparation:
20 min.
Cooking:
50 min.
For 6 persons :
1 rabbit cut into pieces, 6 shallots, 80 g lean bacon, 2 tbsp. flour, 10 cl dry white wine, 1 bouquet garni, 1 tbsp. dehydrated poultry stock powder, 600 g button mushrooms, 2 sprigs rosemary, salt, pepper.
Preparation:
Degrease the rabbit pieces. Peel and finely chop the shallots. Cut the earthy part of the mushrooms, scrape them and slice them. Mix the broth in 25cl of hot water. In a cast iron casserole, fry the bacon with the shallots and set aside on a dish covered with absorbent paper. Discard the fat.
Cooking:
In the casserole where only a film of fat remains, place the rabbit pieces. Brown on high heat for a few minutes before sprinkling with flour. Stir them, cook the flour for 2 minutes, then pour the white wine and boil 2 minutes before lowering the heat. Add bacon and shallots, chicken broth, bouquet garni and rosemary. Season moderately and cover. Add the mushrooms to the pot about 30 minutes after the rabbit starts cooking. Mix and simmer another 15 minutes.
Service:
Remove the bouquet garni and serve the rabbit with mushrooms. Cover with sauce.
Good to know :
Accompany this rabbit with mashed potatoes, rich in carbohydrates and calcium, on which you pour broth. Finish the meal with fresh fruit for its vitamin C.
