For ➍1 tbs duck fat
8 shallots, finely chopped
2 cloves garlic, crushed
leg & saddle of 1 large rabbit (not separated)
¾ ts salt
¼ ts ground black pepper
5 cl dry white wine
4 plum tomatoes (blanched, skinned & halved lengthwise)
¼ ts dried thyme
275 g porcini mushrooms (ceps), cleaned
In a large skillet over medium heat, sauté the shallots and garlic until they turn tender and start to caramelize, about 5 to 7 m. Transfer the shallots and garlic to a bowl and set aside.
Season the rabbit with the salt and pepper; add it to the pan and cook over medium-high heat for 4 to 5 m on each side, to brown it thoroughly. Deglaze the pan with the white wine and tomatoes.
Return the caramelized shallots and garlic to the pan, along with the thyme and mushrooms. Reduce the heat to low, cover the pan, and allow the rabbit to simmer for 40 m, until it is cooked through..
Serve a portion of rabbit with roasted potatoes, a green salad and a glass of dry white wine.
Season the rabbit with the salt and pepper; add it to the pan and cook over medium-high heat for 4 to 5 m on each side, to brown it thoroughly. Deglaze the pan with the white wine and tomatoes.
Return the caramelized shallots and garlic to the pan, along with the thyme and mushrooms. Reduce the heat to low, cover the pan, and allow the rabbit to simmer for 40 m, until it is cooked through..
Serve a portion of rabbit with roasted potatoes, a green salad and a glass of dry white wine.
