Recipe: Sautéed Rabbit with Market Vegetables

Name: Sautéed Rabbit with Market Vegetables
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 4 servings
Ingredients: 2 Beautiful farm rabbit hind legs cut in half; 8 sections of saddle 3 cm to 4 cm thick; 8 small primeur carrots; 4 small new onions; 2 small peppers cored and diced; 100 g (3.5 oz) small Paris mushrooms washed and quartered; 1 clove of garlic degerminated and chopped; 1 spoon of good tomato paste; salt pepper from the mill; Fresh thyme (Lemon if you have); 1 spoon of turmeric (Madagascar if you can find); butter and peanut oil

By chef patrick Asfaux 4.3/5 (9 reviews) · 🍳 19 made it

Prep 60 min

Cook 45 min

Total 1h45

Servings 4 serv.

Ingredients for 4 servings

2 Beautiful farm rabbit hind legs cut in half
8 sections of saddle 3 cm to 4 cm thick
8 small primeur carrots
4 small new onions
2 small peppers cored and diced
100 g (3.5 oz) small Paris mushrooms washed and quartered
1 clove of garlic degerminated and chopped
1 spoon of good tomato paste
salt pepper from the mill
Fresh thyme (Lemon if you have)
1 spoon of turmeric (Madagascar if you can find)
butter and peanut oil

Step-by-step directions

1 In a large pot pour a good dash of peanut oil and a good piece of butter, when the mixture is "light brown" place your pieces of rabbit, salt and pepper and brown them 4 minutes on each side.

2 Add your paste, your thyme and chopped garlic cook a little then add all your vegetables, salt, then moisten to the level, add the turmeric, cover and cook for 30 minutes.

3 Then transfer your vegetables and rabbit to a dish, reduce your juice by half then put the garnish and rabbit back in to reheat.
Serve hot in a nice deep dish

Champignons de paris Carottes Légumes Lapin Lapin en sauce Cuisson lapin Plat complet