Gibelotte of rabbit loins with spring vegetables is a classic of French gastronomy celebrating the delicate flavours of game and the freshness of seasonal produce. This dish simmers gently in a casserole, where tender slices of rabbit absorb the aromas of dry white wine, lemon thyme and wild garlic. Noirmoutier potatoes and smoked lardons add the refined touch that distinguishes traditional gibelotte. A chef's recipe requiring patience and attention, yet rewarding your efforts with remarkable taste harmony, where each ingredient plays its role with elegance.
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Ingredients for 4 servings

servings
  • a nice rabbit loin cut into 8 slices
  • 1 onion cut into dice
  • a carrot cut into thin slices
  • 5.25 oz (150 g) of button mushrooms cut into quarters
  • 1 beautiful tomato cut into quarters
  • a little lemon thyme
  • 1 garlic clove crushed and chopped
  • 0.8 cup (20 cl) of dry white wine
  • a few small Noirmoutier potatoes cooked in salted water
  • 1.75 oz (50 g) of small smoked lardons just sautéed
  • a few leaves of ramps sliced
  • 0.7 oz (20 g) of butter 1/2 salt.
  • salt and freshly ground pepper.