Recipe: Gibelotte of rabbit loins with spring vegetables

Name: Gibelotte of rabbit loins with spring vegetables
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Ingredients: un beau râble de lapin taillé en 8 tranches; 1 oignon taillé en dés; une carotte taillée en tranches fines; 150 g de champignons de Paris taillés en quartiers; 1 belle tomate taillée en quartiers; un peu de thym citron; 1 gousse d'ail écrasée et hachée; 20 cl de vin blanc sec; quelques petites pommes de Noirmoutier cuite a l'eau salée; 50 g de petits lardons fumés juste sautés; quelques feuilles d'ail des ours émincées; 20 g de beurre 1/2 Sel.; sel et poivre du moulin.

By chef patrick Asfaux ★ ★ ★ ★ ★ 3.7/5 (9 reviews) Meat

Prep 30 min

Cook 45 min

Total 1h15

Servings 4 serv.

Ingredients for 4 servings

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

Step-by-step directions

1 On your board arrange your rabbit pieces, salt and pepper them then pass them lightly through flour.

2 In a Dutch oven put the butter and a dash of oil then brown your rabbit pieces, add onions garlic thyme and carrots then sweat this for 10 minutes then add your tomato and your mushrooms, then pour your white wine adding a glass of water, season, cover then into the oven heated to 180°(th6) for 40 minutes.

3 Take out your Dutch oven then add your peeled or unpeeled potatoes and the lardons then make a good broth then at the last moment add your sliced ramps and plate with taste.

Légumes Lapin Plat en sauce Cuisson lapin Printemps