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.

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