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Top » Recipes » Rabbit »

Rabbit in the mustard in Champagne
by Hector Poulet
Facility : ***
Nb Pers. : 4
Tms Preparation : 15 minutes
Tms Cook : 45 minutes
Ingredients :
- 1 rabbit.
- 12 diced bacon.
- 60 g of butter.
- 6 spoonful with soup of mustard of the champagne Hector Poulet.
- 6 spoonful with soup of crème fraiche.
- 1 branch of thyme.
- 3 spoonful with soup of Madeira.
Preparation :
Preheat your oven.

Put rabbit in a dish on widely buttered long fire.

Slide lardons in twelve sections practised in part the most fleshy of the rabbit.
Coat this one of butter then mustard, furnish him(it) inside with the branch of thyme.
To distribute still some knobs of butter and to cook in a hot oven (thermostat 8, Cf: Hectorine Poulet's tricks ) during 45 minutes (0h 45 ) may return to the middle-cooking.

When the rabbit is cooked:

Arrange it on warm dish and cover it with a sheet of aluminum;
Deglaze the bottom of cooking with the cream mixed in Madeira,
Carry in boiling, remove at once
And coat the rabbit of this sauce.

Accompany with fried potatoes.
Recommendation :
To have a rough time with a light rosé wine

Recommended Wine : Rosé du lubéron
This Recipe was added to our catalog on Sunday 02 May, 2010.

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