Le Lapin en Cocotte aux Champignons

Rabbit braised with mushrooms

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • strips of pork rind or slices of unsmoked streaky bacon
  • 1 rabbit
  • 125 g (4


Line the bottom and sides of a thick cocotte, which must have a close-fitting lid, with the strips of pork rind (skin side down). Joint the rabbit into six or eight pieces and lay them on the pork. Add the rabbit’s giblets, if you have them, and the salt pork, diced, and the onions, peeled but whole. Set over a moderate flame and pour over the wine and the eau-de-vie. Add the bouquet gar