Rabbit with small vegetables with cream and red shepherd's pie

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Rabbit with small vegetables with cream and red shepherd's pie

Rabbit with small vegetables with cream and red shepherd's pie







Ingredients
Number of persons
-
4
+

4 new carrots

4 new potatoes

3 white onions (bell style)

4 rabbit thighs

1/4 jar of fresh cream

1 kub gold

Chives

Fresh parsley, herbes de Provence

3 cloves of fresh garlic

2 shallots

7 cl of red bergerac

40 g butter






Preparation
TOTAL TIME: 50 MIN
Preparation: 30 min
Cooking time: 20 min
Step 1
Wash and peel the carrots and potatoes.
Step 2
Peel 2 cloves of garlic, shallots and onions. Plunge them into simmering water with a few sprigs of parsley.
Stage 3
When the vegetables are cooked but still crunchy, remove from the heat and leave warm.
Step 4
Take a large saucepan, melt the butter in it, add the remaining chopped garlic, a little chives and parsley, then sauté the rabbit.
Step 5
After 5 minutes, sprinkle with red wine and cream. Simmer for a further 5 minutes then add the drained vegetables (keep the stock in which they are cooked). Leave to cook for a further 5 minutes before drizzling 2 ladles of the vegetable stock over the vegetables. Cook until the rabbit is cooked. Serve hot or reheated.
Author's note
Recipe created from scratch that I made just 2 hours ago. Of course the dosages and cooking are approximate. A recipe that you can adapt to your taste.

I add my grain of salt

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