Flambéed Rabbit with Chive
Description
A creamy and wonderfully tasty dish.
Ingredients
At a glance
Difficulty
Easy
Course
Main Courses
Serves
6
- 1 young rabbit (around 1.5kg)
- 50g butter
- 100ml stock
- 30ml Calvados
- 200ml cream
- 1 sprig of chive
- 12 small white onions
- 1 pinch of Cayenne pepper
- Salt and pepper, to taste
Methods/steps
Peel the onions.
Chop the rabbit into large pieces. Season with salt and pepper.
Melt butter in a large saucepan. Brown in it the rabbit pieces. Pour the Calvados and flambé.
Add the onions. Sauté them over a slow heat, while progressively adding stock.
Cover and allow to simmer for around 25 to 30 minutes.
Meanwhile, finely chop chive.
When rabbit is cooked, remove it from the pan with the onions. Keep them warm.
Pour the cream into the pan, bring it to the boil and simmer for 2-3 minutes.
Deglaze.
Check seasoning and add the Cayenne pepper. Add the chive and stir well.
Top the rabbit with this sauce and serve hot.
Chop the rabbit into large pieces. Season with salt and pepper.
Melt butter in a large saucepan. Brown in it the rabbit pieces. Pour the Calvados and flambé.
Add the onions. Sauté them over a slow heat, while progressively adding stock.
Cover and allow to simmer for around 25 to 30 minutes.
Meanwhile, finely chop chive.
When rabbit is cooked, remove it from the pan with the onions. Keep them warm.
Pour the cream into the pan, bring it to the boil and simmer for 2-3 minutes.
Deglaze.
Check seasoning and add the Cayenne pepper. Add the chive and stir well.
Top the rabbit with this sauce and serve hot.
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