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🍽️ French-style Rabbit with Shallots

820 kcal · 30 min · 4 servings

Ingredients

• 1 rabbit (approx. 1.4 kg, kitchen-ready cut up)
• salt
• pepper (from the mill)
• 600 g small pearl onions or shallots
• 2 garlic cloves
• 1 tbsp clarified butter
• 1 tbsp olive oil
• 2 sprigs thyme
• 2 bay leaves
• 125 ml dry vermouth (e.g. Noilly Prat)
• 200 ml poultry stock (from the jar or chicken broth)
• 4 tbsp Dijon mustard
• 100 g crème fraîche

Instructions

1. 1. Rub the rabbit pieces generously with salt and pepper.
2. 2. Peel the shallots (small, mild onions) and set them aside.
3. 3. Peel the garlic cloves and mince them finely.
4. 4. Heat the butter fat and olive oil in a large casserole dish over medium heat.
5. 5. Sear the rabbit pieces on all sides until they are brown.
6. 6. Add the shallots and the minced garlic to the casserole.
7. 7. Sauté the vegetables briefly until fragrant.
8. 8. Deglaze the meat with vermouth and half of the meat stock (broth).
9. 9. Season the sauce again with salt and pepper.
10. 10. Add fresh thyme sprigs and bay leaves to the sauce.
11. 11. Preheat the oven to 180 degrees Celsius.
12. 12. Cover the casserole and place it in the oven.
13. 13. Braise the rabbit for 20 minutes.
14. 14. Turn the rabbit pieces after half the cooking time.
15. 15. Pour the remaining meat stock in slowly and gradually.
16. 16. Let the dish cook in the oven for a total of 40 minutes.
17. 17. Whisk crème fraîche and mustard together in a small bowl until smooth.
18. 18. Stir the sauce mixture into the finished rabbit.
19. 19. Taste the sauce and adjust seasoning with salt and pepper.
20. 20. Serve the rabbit hot.

Nutrition per serving

• kcal: 820
• Protein: 85 g · Fett/Fat: 45 g · Carbs: 12 g