Recipe: Rabbit Gibelotte

1- In a large pot of boiling water plunge your potatoes for 5 minutes to blanch them. do the same with the lardons.

2- In a cast iron casserole dish (Le Creuset style) melt 30 g of butter with 2 tablespoons of olive oil, as soon as the butter has taken on a nice color brown your rabbit pieces and turn them on all sides so they are well roasted.

3- Salt and pepper then sprinkle with flour (dredge). Let cook for 3 minutes then pour in the white wine, broth, thyme, bay leaf and wild thyme, stir gently and adjust the seasoning.

4- Preheat the oven to 190° (gas mark 6+).

5- In a pan melt 40 g of butter and a little oil then sauté the blanched lardons when they are well sautéed add the onions, then the mushrooms cut lengthwise, salt, pepper and let cook for just 1 minute then drain everything in a colander and add the whole mixture to the rabbit before putting it in the oven

6- Cook in the oven for 40 minutes, after 20 minutes add the potatoes then 5 minutes