For ➍1 rabbit, in pieces (1 kg)
50 cl vegetable stock
25 cl dry white wine
1 branch thyme
2 bay leaves
cream
salt & pepper
4 potatoes, peeled & sliced
2 carrots, sliced lengthwise
2 leeks, sliced lengthwise
3 stalks celery, sliced lengthwise
1 fennel, sliced lengthwise
Put the rabbit pieces in a pan with water. Bring to a boil. When boiling, remove from the fire and move rabbit pieces to another pan.*
Add the stock and wine. Add water to cover the meat. Add thyme and bay leaves. Cook on low fire for 45 m**. (Add water if necessary).
Meanwhile, steam or microwave the vegetables*** al dente****. Keep warm.
Remove the pieces of rabbit from the pan and keep warm.
Bring the cooking liquid to a boil and reduce to ⅔*****. Add a bit of cream, add salt & pepper and bring to a boil.
Add the rabbit and vegetables, stir and heat without boiling.
Serve in a warm serving dish. Have a dry white wine (s.a. Pinot Gris) with it.
Add the stock and wine. Add water to cover the meat. Add thyme and bay leaves. Cook on low fire for 45 m**. (Add water if necessary).
Meanwhile, steam or microwave the vegetables*** al dente****. Keep warm.
Remove the pieces of rabbit from the pan and keep warm.
Bring the cooking liquid to a boil and reduce to ⅔*****. Add a bit of cream, add salt & pepper and bring to a boil.
Add the rabbit and vegetables, stir and heat without boiling.
Serve in a warm serving dish. Have a dry white wine (s.a. Pinot Gris) with it.
*Brown the pieces of rabbit instead of boiling.
**When using rabbit fillets, reduce to approx. 20 m and use less liquid.
***Add a few sliced onions to the vegetables.
****20 m should be enough for al dente.
*****Or reduce and use a few tbs for the sauce.
