Lapin à la sauvage’

Name: Lapin à la sauvage’ (Wild-flavoured rabbit with roasted garlic)
Cuisine: French
Ingredients: coarse salt and ground black pepper; coarse salt and ground black pepper; 2 tablespoons butter; 4 tablespoons red wine vinegar; 4 tablespoons marc de Provence; 8–12 fat cloves garlic; 1 young rabbit; 4 tablespoons olive oil; 2 bay leaves; ¼ teaspoon freshly grated nutmeg; well-flavoured stock, made with the bones and trimmings of the rabbit (including the head, if you have it) and a chicken stock cube; 2 strips dried orange peel; 1 teaspoon each chopped fresh thyme, rosemary and summer savory; well-flavoured stock, made with the bones and trimmings of the rabbit (including the head, if you have it) and a chicken stock cube; 1 teaspoon each chopped fresh thyme, rosemary and summer savory; 1 teaspoon each chopped fresh thyme, rosemary and summer savory

Wild-flavoured rabbit with roasted garlic

Preparation info

Serves
4

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

1 young rabbit
4 tablespoons olive oil
4 tablespoons

Europe
France
Provence
Main course
Gluten-free

Method

To Prepare the Rabbit

Forty-eight hours before you wish to serve the rabbit, cut it into serving pieces. In a large shallow gratin dish or roasting pan combine the olive oil, red wine vinegar, chopped fresh herbs, dried orange peel, bay leaves and freshly grated nutmeg. Season the mixture generously with coarse salt and ground pepper.

Place the rabb