Recipe: Rabbit Gibelotte

Name: Rabbit Gibelotte
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Ingredients: a nice rabbit (cut the hind legs in two, the saddle into six pieces, the breast in two and keep the 2 shoulders intact and set the liver aside).; 200 g (7 oz) of semi-salted pork breast (cut into large lardons); 16 small onions (called sauce onions) peeled; 250 g (8.75 oz) of button mushrooms; a little thyme flowers; 1 bay leaf and a tiny bit of wild thyme; 1/4 liter (4.25 qt) of cold prepared broth; 8 cl (0.3 cup) of dry white wine; 40 g (1.4 oz) of flour; butter and olive oil; 600 g (21 oz) of potatoes (charlotte for example) peeled and cut into large cubes (mirepoix).; salt and freshly ground pepper

By chef patrick Asfaux 5/5 (8 reviews) · 🍳 6 made it

Prep 20 min

Cook 45 min

Total 1h05

Servings 6 serv.

The rabbit gibelotte known as "belle Carole" would owe its name to the first names of the kings of France Charles (Carolus) Expect 40 minutes in the oven for the rabbit to become tender. Salt pork lardons and small sauce onions make the classic garnish, Paris mushrooms complete it. Blanch potatoes for 5 minutes before adding them halfway through cooking. The rabbit liver goes in at the last moment, just 5 minutes.

Ingredients for 6 servings

Adjust for

servings

a nice rabbit (cut the hind legs in two, the saddle into six pieces, the breast in two and keep the 2 shoulders intact and set the liver aside).
200 g (7 oz) of semi-salted pork breast (cut into large lardons)
16 small onions (called sauce onions) peeled
250 g (8.75 oz) of button mushrooms
a little thyme flowers
1 bay leaf and a tiny bit of wild thyme
1/4 liter (4.25 qt) of cold prepared broth
8 cl (0.3 cup) of dry white wine
40 g (1.4 oz) of flour
butter and olive oil
600 g (21 oz) of potatoes (charlotte for example) peeled and cut into large cubes (mirepoix).
salt and freshly ground pepper

Step-by-step directions

1 In a large pot of boiling water plunge your potatoes for 5 minutes to blanch them. do the same with the lardons.

2 In a cast iron casserole dish (Le Creuset style) melt 30 g (1.1 oz) of butter with 2 tablespoons of olive oil, as soon as the butter has taken on a nice color brown your rabbit pieces and turn them on all sides so they are well roasted.

3 Salt and pepper then sprinkle with flour (dredge). Let cook for 3 minutes then pour in the white wine, broth, thyme, bay leaf and wild thyme, stir gently and adjust the seasoning.

4 Preheat the oven to 190° (gas mark 6+).

5 In a pan melt 40 g (1.4 oz) of butter and a little oil then sauté the blanched lardons when they are well sautéed add the onions, then the mushrooms cut lengthwise, salt, pepper and let cook for just 1 minute then drain everything in a colander and add the whole mixture to the rabbit before putting it in the oven

6 Cook in the oven for 40 minutes, after 20 minutes add the potatoes then 5 minutes

Chef's tip

Rabbit gibelotte is a Sunday dish, the kind you prepare when you have time and want to serve something substantial. It's mainly an autumn and winter dish, when wild rabbit is at its best and mushrooms start appearing. You'll find rabbit at your farmer's between September and February, the finest come from breeding regions in Limousin or Provence. Historically, this is a grand classic of French bourgeois cooking, found in every provincial restaurant since the nineteenth century. The name gibelotte comes from the verb gibeler, which once meant to butcher game. Here you master cutting the rabbit into six loin pieces, two separated legs, two whole shoulders, and reserve the liver carefully. For wine, head straight for a dry white with some structure: Chablis, Pouilly-Fumé or Sancerre are perfect. The white wine stays in the sauce, so choose something you'd actually like to drink. A light red like Beaujolais village works too, but white is easier to pair. For accompaniment, potatoes in large chunks are enough. If you find any cèpes at the market, throw them in instead of Paris mushrooms. A hint of Meaux mustard in the sauce at the end, a touch of crème fraîche if you like, some fresh parsley chopped on top. This is a truly nourishing dish, nothing else needed.

Frequently asked questions

Can I replace the salt pork with smoked bacon?

Yes, but prefer a milder smoked bacon or cut strips of Parma ham instead. Salt pork remains ideal as it flavours without overpowering the sauce. Blanch it 5 minutes as directed.

How do I prevent the sauce from breaking in the oven?

Don't crank up the heat. 190°C (gas mark 6) is right, not higher. Cover the casserole for the first 20 minutes, then uncover. Gently stir the bottom at mid-cooking. A broken sauce means the boil was too vigorous.

How long will rabbit gibelotte keep in the fridge?

Maximum three days, covered in an airtight container. The sauce will gel when cold, that's normal. Reheat over low heat with a splash of stock. Freezes for up to two months without the liver (liver loses texture).