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Rabbit a la Julien

30/8/2015

2 Comments

 
Ingredients

1 carved Rabbit in 8 or 10 pieces 
( ask your butcher to do it, he knows how to cut it)
2 big onions
3 shallots 
150g of sliced bacon
5/6 mushrooms diced or a tin of very small mushrooms
1 litre of White wine 
Olive oil
1 small bouquet of chopped parsley
Salt & Pepper
200ml of vegetable stock

For the roux :

3 tbsp  all purpose flour
3 tbsp of fresh water


Preparation:

  1. Prepare your roux ( 3 table spoons of white flour mixed with water).
  2. Use a large casserole and pour 4 soupspoons of olive oil on medium heat.
  3. Combine the diced onions and shallots and cook until translucent.
  4. Set aside.
  5. In the same casserole, pour a little bit more olive oil and increase the heat.
  6. Combine the sliced bacon and brown it a little bit.
  7. Set aside.
  8. In the same casserole, pour a little bit more olive oil medium/high heat.
  9. Combine the meat (in batches if your casserole is not that large) and brown it well.
  10. When the meat is well brown, add ½ litre of wine and  mix in the roux – see recipe-
  11. Stir well.
  12. Add onions, shallots and bacon. 
  13. Add salt and pepper.
  14. Pour the rest of the bottle of wine and 200ml of the stock.
  15. Let it cook for 1 hour, low heat.
  16. But, 20 minutes before the end, add the mushrooms. 
  17. (Or you can cook the mushrooms separately in an other pan and add to the casserole before serving).
  18. Sprinkle the preparation with finely chopped Italian parsley.


You can buddy it up with yellow flesh potatoes or fresh pasta.
You can cook it well in advance and re-heat it later on or even the day after
You can mop up the sauce with fresh baguette !! ( yeah! you can … : )

2 Comments
Lakeesha
24/10/2015 07:19:41 am

Looks really tasti could I get the recipe?

Reply
Lakeesha
24/10/2015 07:25:26 am

I mean for fresh baguette!

Reply



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    I wish to share with you my  cuisine. For me cooking is cultivating an art as delicate 
    as it is succulent.
    It gives  l'amour de la vie, heals and softens the abrupt edges of life. 
    I love comments and feedback, and please, don't hesitate to share as well your best recipes with us, write them in Contact and it will be posted 

      

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