Recipe: Rabbit My Way

Name: Lapin à ma façon
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 portions
Ingredients: 1 lapin d'1kg350 environ,; 250 grs de champignons de Paris (facultatif),; 1 bouquet d'herbes fraîches : laurier, sauge, marjolaine, thym (le tout du jardin si possible),; 3tomates pelées et épépinées,; 1 oignon jaune et 1 oignon rose,; 2 gousses d'ail,; 125 grs d'olive noires à la grecque,; 4 filets d'anchois,; 1 piment d'Espelette,; 1 verre de vin blanc sec,; 1 verre de vin de noix,; sel, poivre.; En accompagnement :polenta,; tapenade.

By Martine17 ★ ★ ★ ★ ★ 5/5 (1 reviews) Meat

Prep 15 min

Cook 50 min

Total 1h05

Servings 4 serv.

Living near Royan in Charente-Maritime, I'm fortunate to have a small vegetable garden where all the herbs are freshly picked, the peeled tomatoes are preserved from last year, the walnut wine is homemade too (but you can use Madeira or vermouth), the homemade Espelette pepper and anchovies as well. All this just for a little anecdote.
Cut the rabbit, brown it in a mixture of olive oil and margarine or butter. Set it aside, sauté the yellow and pink onions, add the mushrooms cut into quarters, the bundle of fresh herbs tied together, the crushed tomatoes and Espelette pepper (without seeds), the 2 crushed garlic cloves, the anchovy fillets, put the rabbit without the liver, salt and pepper, pour a glass of white wine and one of walnut wine. Bring to a boil, lower the heat and simmer for about 30 minutes, add the liver and black olives. Let simmer another 15/20 minutes, depending on the rabbit.
Then prepare your polenta. Spread it on a tray, let it cool, cut it into sticks. Fry them lightly in olive oil. Serve with black olive tapenade (homemade of course, it's easy to make and so much better) which you will spread on top.
With the rabbit, it's a treat!
Bon appétit!
salty

Ingredients for 4 servings

1 rabbit weighing about 1kg350,
250g of Paris mushrooms (optional),
1 bunch of fresh herbs: bay leaf, sage, marjoram, thyme (from the garden if possible),
3 peeled and seeded tomatoes,
1 yellow onion and 1 pink onion,
2 garlic cloves,
125g of Greek black olives,
4 anchovy fillets,
1 Espelette pepper,
1 glass of dry white wine,
1 glass of walnut wine,
salt, pepper.

As a side dish:

polenta,
tapenade.

Step-by-step directions

Cut the rabbit, brown it in a mixture of olive oil and margarine or butter. Set it aside, sauté the yellow and pink onions, add the mushrooms cut into quarters, the bundle of fresh herbs tied together, the crushed tomatoes and Espelette pepper (without seeds), the 2 crushed garlic cloves, the anchovy fillets, put the rabbit without the liver, salt and pepper, pour a glass of white wine and one of walnut wine. Bring to a boil, lower the heat and simmer for about 30 minutes, add the liver and black olives. Let simmer another 15/20 minutes, depending on the rabbit.
Then prepare your polenta. Spread it on a tray, let it cool, cut it into sticks. Fry them lightly in olive oil. Serve with black olive tapenade (homemade of course, it's easy to make and so much better) which you will spread on top.
With the rabbit, it's a treat!
Bon appétit!