Recipe: Gibelotte of rabbit loins with spring vegetables

Name: Gibelotte de rables de lapin a la printanière
Prep time: 30 min
Cook time: 45 min
Total time: 135 min
Yield: 4 portions
Ingredients: un beau râble de lapin taillé en 8 tranches1 oignon taillé en désune carotte taillée en tranches fines150 g de champignons de Paris taillés en quartiers1 belle tomate taillée en quartiersun peu de thym citron1 gousse d'ail écrasée et hachée20 cl de vin blanc secquelques petites pommes de Noirmoutier cuite a l'eau salée50 g de petits lardons fumés juste sautésquelques feuilles d'ail des ours émincées20 g de beurre 1/2 Sel.sel et poivre du moulin.

By chef patrick ★ ★ ★ ★ ★ 3.7/5 (9 reviews) Meat

Prep 30 min

Cook 45 min

Rest 1h

Total 2h15

Servings 4 serv.

Ingredients for 4 servings

a nice rabbit loin cut into 8 slices
1 onion cut into dice
a carrot cut into thin slices
150 g of button mushrooms cut into quarters
1 beautiful tomato cut into quarters
a little lemon thyme
1 garlic clove crushed and chopped
20 cl of dry white wine
a few small Noirmoutier potatoes cooked in salted water
50 g of small smoked lardons just sautéed
a few leaves of ramps sliced
20 g of butter 1/2 salt.
salt and freshly ground pepper.

Step-by-step directions

1- On your board arrange your rabbit pieces, salt and pepper them then pass them lightly through flour.

2- In a Dutch oven put the butter and a dash of oil then brown your rabbit pieces, add onions garlic thyme and carrots then sweat this for 10 minutes then add your tomato and your mushrooms, then pour your white wine adding a glass of water, season, cover then into the oven heated to 180°(th6) for 40 minutes.

3- Take out your Dutch oven then add your peeled or unpeeled potatoes and the lardons then make a good broth then at the last moment add your sliced ramps and plate with taste.

Rochers coco Printemps