Recipe: Ballotin of Farm Rabbit Cadurcienne Style

Name: Ballotin de lapin fermier à la cadurcienne
Prep time: 120 min
Cook time: 90 min
Total time: 930 min
Yield: 4 portions
Ingredients: 4 belles cuisses de lapin fermierPour la marinade1 bouteille de cahors (Malbec)(ou vin du Sud)2 échalotes émincées *feuilles de sauge et thym2 gousses d'ail dégerùmées et écrasées2 feuilles de laurier5 cl de bon vinaigresel et mignonette de poivrepour la garniture200 g de champignons de Paris bruns épluchés lavés et taillés en quartiers3 belles carottes lavées épluchées* et taillées en gros batonnetsquelques lardons de magret fumé2 cuiller a soupe de farine de maïsbeurre et huile de colzasel et poivre du moulin.

By chef patrick ★ ★ ★ ★ ★ 4.7/5 (7 reviews) Meat

Prep 120 min

Cook 90 min

Rest 12h

Total 15h30

Servings 4 serv.

Ingredients for 4 servings

4 beautiful farm rabbit hind legs
For the marinade
1 bottle of Cahors (Malbec)(or Southern wine)
2 shallots sliced *
sage and thyme leaves
2 garlic cloves peeled and crushed
2 bay leaves
5 cl of good vinegar
salt and cracked pepper
for the garnish
200 g of brown button mushrooms peeled washed and cut into quarters
3 beautiful carrots washed peeled* and cut into large batons
a few smoked duck breast lardons
2 tablespoons of cornstarch
butter and rapeseed oil
salt and freshly ground pepper.

Step-by-step directions

The day before:
Debone the rabbit legs and crush the bones.
On the flattened legs salt and pepper then fold them and tie them (in a cross) pour a little oil on top and put in the fridge.
In a salad bowl put your garnish with the shallot scraps and carrot peelings, the rabbit bones pour the wine and vinegar salt and pepper, then cover and put in the fridge.
In the morning.

1- Preheat the oven to 180°(th6).

2- In an oven-safe casserole pour a little oil and butter or duck fat, when everything is very hot roast the rabbit ballotins on all sides.

3- Then dust with your flour, let it coat for 3 minutes then pour your marinade, bring to a boil and into the oven for 50 minutes of cooking covered.

4- Now we will take care of the garnish Blanch your carrots for 5 minutes (cold salted water brought to a boil) then drain them.

5- In a saucepan pour butter and oil, and the mushrooms with a little thyme flower sweat gently salt and pepper cooking covered 15 minutes then turn off and keep covered.

6- There your rabbit is cooked remove your ballotins carefully place them in a casserole then strain the cooking liquid over them through a fine sieve taste the seasoning then pour a little of the sauce into your garnish with a few lardons for about ten minutes.

7- To plate, remove the strings from your ballotins then place them in the center of the plate coat with sauce and quickly arrange the garnish (carrots and mushrooms alternating with the rest of the sauce on the side.

Lapin Omelette aux champignons