Young Rabbit with Lemon delicate and flavorful

Name: Young Rabbit with Lemon
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 beautiful rabbit cut up (thighs in 2 pieces, saddle in 6 pieces, chest opened and front legs in 2); 4 shallots; 0.2 oz (5 g) fresh thyme flowers lemon variety preferred; 1 bay leaf; 1 Menton lemon untreated; 1.75 oz (50 g) type 55 flour; 2 dl liquid cream 30%; 1/2.1 qt (2 liter) prepared poultry stock; 1 dl dry white wine from Provence; butter and olive oil salt and ground pepper; For the Bird's tongues*; 8.75 oz (250 g) bird's tongues; 2 tablespoons olive oil; 1 teaspoon good turmeric (Madagascar for example); salt and ground pepper; 1/2.1 qt (2 liter) prepared poultry stock

A recipe by Michelin-starred Chef Patrick Asfaux 5/5 (6 reviews) · 🍳 4 made it

Prep 45 min

Cook 60 min

Total 1h45

Servings 6 serv.

Braised young rabbit with lemon and thyme flowers served with bird's tongues* flavored with turmeric

Ingredients for 6 servings

Adjust for

servings

1 beautiful rabbit cut up (thighs in 2 pieces, saddle in 6 pieces, chest opened and front legs in 2)
4 shallots
0.2 oz (5 g) fresh thyme flowers lemon variety preferred
1 bay leaf
1 Menton lemon untreated
1.75 oz (50 g) type 55 flour
2 dl liquid cream 30%
1/2.1 qt (2 liter) prepared poultry stock
1 dl dry white wine from Provence
butter and olive oil salt and ground pepper
For the Bird's tongues*
8.75 oz (250 g) bird's tongues
2 tablespoons olive oil
1 teaspoon good turmeric (Madagascar for example)
salt and ground pepper
1/2.1 qt (2 liter) prepared poultry stock

Step-by-step recipe

1 The evening before, cut the lemon into slices, sprinkle with fine salt, cover and store in the refrigerator.

2 The next day,
On your work surface spread out your rabbit pieces, salt and pepper them, coat with flour and pat to remove excess.

3 In an ovenproof casserole (like Le Creuset style) melt 1.1 oz (30 g) of butter and 2 tablespoons of olive oil and when the mixture is hot, brown your rabbit pieces to achieve a nice color but without burning the butter.

4 Remove the rabbit pieces onto a tray, in your casserole put your 4 peeled shallots cut in half, the bay leaf and thyme, let sweat for 2 minutes then add the cream, poultry stock, white wine and the lemon slices with salt that you will have previously rinsed with water.

5 Preheat your oven to 220° (th 7).

6 When your sauce comes to a boil add the roasted rabbit pieces.

7 Adjust the seasoning, cover and place in the middle of the oven for 40 minutes.

8 Meanwhile prepare the bird's tongues*:
In a cast iron casserole heat 2 tablespoons of olive oil, when hot pour in the bird's tongues and with a spatula without burning, just sweat for 2 minutes then lightly toast them and then pour in your 1/2.1 qt (2 liter) of poultry broth, salt lightly and add the tablespoon of turmeric, cover.

9 The cooking will be 20 minutes. After this time place the casserole to the side without uncovering it.