Saddle of Rabbit with Chayotes and Thyme

Name: Saddle of Rabbit with Chayotes and Thyme (Râble de lapin poêlé aux chayotes et au thym)
Yield: For four people
Cuisine: French
Ingredients: 2 rabbits, each weighing 2 kg (4½ lb); 2 tablespoons olive oil; 2 carrots, cut into pieces; 3 shallots, peeled; 1 onion, quartered; 2 sprigs of fresh thyme; 1 bay leaf; 1 clove; 800 g (1¾ lb) chayotes (see note); 70 g (2½ oz) butter; 100 ml (4 fl. oz) dry white wine; 200 ml (7 fl. oz) chicken stock; 1 dessertspoon Dijon mustard; 200 ml (7 fl. oz) double cream or crème fraîche; 200 ml (7 fl. oz) double cream or crème fraîche; salt, freshly ground pepper; salt, freshly ground pepper

Râble de lapin poêlé aux chayotes et au thym

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

2 rabbits, each weighing 2 kg (4½ lb)
2 tablespoons

Europe
France
Main course
Gluten-free
Autumn

Method

Preparing the rabbits

Cut up the rabbits, keeping the two saddles for this recipe. The legs and other pieces can be used to make sautéed rabbit with mustard or with garlic, or jellied rabbit.

Pre-heat the oven to its hottest setting.

Cooking the rabbit

Heat a small roasting tin containing the oli