Rabbit as always been well thought of in France, because of the high quality. This is another of our favourite Rabbit recipes. This One from Normandy.
INGREDIENTS
1kg of saddle and legs of a rabbit
125g natural lardons
50g goose fat
12 – 16 pickling onions
150g diced carrot
4 tablespoons of Calvados
150ml dry Cider
150ml light beef stock
Bouquet garni
2 cloves of garlic sliced
2 tablespoons of Dijon Mustard
4 tablespoons of créme fràiche
chopped parsley
Salt, Black Pepper and Nutmeg
METHOD
Melt the goose fat, add the rabbit pieces, and the lardons. Sauté until brown. Add the onions, stirring them until they are patched with golden. Add the carrots, and give them a couple of minutes, before stirring everything together.
Warm the Calvados and pour it over the Rabbit mix, setting it alight. Keep the pieces moving in the flames De-glaze the pan with the cider and the stock, and let it bubble vigorously.
Season. Add the bouquet garnie, the garlic and half the mustard.
Cover and simmer for an hour, the rabbit until it is tender.
Cut the fillets from the saddle and slice into thick medallions; Separate the leg pieces into two joints. Remove the onion mixture with a slotted spoon. Arrange on a heated serving plate. Keep warm
Strain the liquid into a clean pan. Bring to the boil, to reduce and improve the flavour. Add the crème fràiche with a grating of nutmeg, and the remaining mustard.
Pour the sauce round the rabbit and scatter with the chopped Parsley.
Original recipe The cooking of Normandy by Jane Grigson. Sainsbury.
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