Recipe: Rabbit Slices in Lemon Verbena and Chanterelle Cream

1 Preheat your oven to 180°C (gas mark 6)

2 On your cutting board salt and pepper your rabbit pieces then lightly flour them.

3 In an oven-safe casserole dish add a generous knob of butter and a splash of oil then when hot sear your rabbit pieces for 2 minutes on each side then add the garnish cover and let sweat gently for 10 minutes.

4 Then add your white wine and cream, add your finely sliced verbena leaves salt and pepper and once boiling cover and place in the middle of the oven for 35 minutes.

5 Then transfer your pieces to a small dish then blend the sauce and strain it through a fine sieve then return it to your casserole test the seasoning then add your rabbit pieces and your Soissons beans for 5 minutes of boiling.

6 Arrange your slices in the center on a slightly deep plate, coat with sauce and arrange your beans and chanterelles nicely interspersed.
To order your Soissons beans which have finally obtained IGP designation
www.haricotdesoissons.com