122 Saddle of Young Rabbit Steamed with Hyssop

Name: Saddle of Young Rabbit Steamed with Hyssop (Baron de lapereau à la vapeur d’hysope)
Yield: For four people
Cuisine: French
Ingredients: 5 sprigs hyssop or 3 branches thyme and 3 branches tarragon; 5 sprigs hyssop or 3 branches thyme and 3 branches tarragon; 5 sprigs hyssop or 3 branches thyme and 3 branches tarragon; 50 cl (scant 1 pint) chicken stock or stock made with stock cubes; 1 tablespoon watercress purée; 1 tablespoon fromage blanc; 1 teaspoon glace de viande; The saddle and hindlegs of a young rabbit; The saddle and hindlegs of a young rabbit

Baron de lapereau à la vapeur d’hysope

Preparation info

For
four
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredient

The saddle and hindlegs of a young rabbit

Europe
France
Main course
Mediterranean
Gluten-free

Method

Simmer the hyssop, or other herbs, and chicken stock, in the bottom half of the steamer.
Put the saddle of rabbit with the legs attached in the top half of the steamer over the simmering infusion of stock and herbs. Strew with a few of the chosen herbs. Steam, covered, for twenty minutes.
At the end of the cooking remove the rabbit and keep it hot.