Recipe: Rabbit Gibelotte

Name: Gibelotte de lapin
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 portions
Ingredients: un beau lapin (découpez les cuisses en deux, le râble en six, le coffre en deux et conservez les 2 épaules intactes et réservez le foie à part).; 200 gr de poitrine de porc demi-sel (coupée en gros lardons); 16 petits oignons (dits sauce) épluchés; 250 gr de champignons de paris; un peu de fleur de thym; 1 feuille de laurier et un tout petit peu de serpolet; 1/4 de litre de bouillon froid (préparé); 8 cl de vin blanc sec; 40 gr de farine; beurre et huile d'olives; 600 gr de pommes de terre (charlotte par ex) épluchées coupées en gros carrés (mirepoix).; sel et poivre du moulin

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (8 reviews) Meat

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)

Ingredients for 6 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 of semi-salted pork breast (cut into large lardons)
16 small onions (called sauce onions) peeled
250 g of button mushrooms
a little thyme flowers
1 bay leaf and a tiny bit of wild thyme
1/4 liter of cold prepared broth
8 cl of dry white wine
40 g of flour
butter and olive oil
600 g 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 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 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 Lapin au four Râble Lapin aux champignons