Recipe: Rabbit Capilotade as in Saint Girons

Name: Rabbit Capilotade as in Saint Girons
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 beautiful 4.4 lb (2 kg) rabbit from hutch; 1 veal foot cut in half; 1 beautiful veal bone; 5.25 oz (150 g) fresh breast; 2 tablespoons goose or duck fat; 3 carrots; 2 cloves of garlic, germs removed; 3 cloves; 2 shallots; 1 bouquet garni, marjoram, savory; salt and ground pepper; 1/2.1 qt (2 liter) white wine; 0.4 cup (10 cl) cognac

By chef patrick Asfaux 5/5 (6 reviews) · 🍳 6 made it

Prep 20 min

Cook 120 min

Total 2h20

Servings 6 serv.

Ingredients for 6 servings

Adjust for

servings

1 beautiful 4.4 lb (2 kg) rabbit from hutch
1 veal foot cut in half
1 beautiful veal bone
5.25 oz (150 g) fresh breast
2 tablespoons goose or duck fat
3 carrots
2 cloves of garlic, germs removed
3 cloves
2 shallots
1 bouquet garni, marjoram, savory
salt and ground pepper
1/2.1 qt (2 liter) white wine
0.4 cup (10 cl) cognac

Step-by-step directions

Recipe progression

1 Blanch the veal foot and bone for 5 minutes, rinse then drain.

2 Mince the garlic cloves and carrots and chop the shallots.

3 Brown the rabbit cut into 12 pieces on all sides in the goose fat then add the breast cut into large lardons.
and then carrots, garlic and shallots, the bouquet garni, the cloves, the savory, the marjoram and moisten with the cognac then let sweat covered for 5 minutes then add the veal foot and bone, and the white wine, moisten with water or broth to cover, salt and pepper.

4 Cook for 2 hours on low heat. after this cooking time,

5 Strain this preparation to remove the cooking juices.