Main Course
Cul de Lapin Chasseur
2 People
50 Min.
- 1 'cul de lapin' (two rabbit thighs, attached), prepared by your butcher
- 1 tablespoon olive oil or lard
- Rabbit offal (neck, ribs, shoulders)
- 4 carrots
- 1 onion
- 1 garlic clove
- 1 glass of white wine
- 1 pinch of sugar
- 4 peppercorns
- 1 sprig thyme
- 20g dried Agaric mushrooms
- 2 knobs of butter
- Peel the carrots, cutting them into rings. Boil for 8 minutes in water with a pinch of sugar and a knob of butter.
- In a pan, sautée the offal. Add the onion, garlic, pepper, thyme and white wine.
- Reduce to half, then add the carrot water.
- Let simmer for 10 minutes, then filter.
- In a casserole, brown the rabbit in a bit of oil or lard.
- Remove the lard, de-grease the casserole and reintroduce it with the stock and one or two mushrooms.
- Cover and cook over low heat for 15 minutes, then uncover and cook for another 10 minutes, turning over often.
- 10 minutes before the rabbit finishes cooking, rehydrate the mushrooms in a pan with a knob of butter and a bit of water.
- When all the water has disappeared, add some of the rabbit's juices.
- Once the mushrooms are rehydrated and lightly coloured, around 10 minutes, dress the rabbit on a plate.
- Cover with its reduced juices and mushrooms.
