Rabbit Pilaf with Paprika

Name: Rabbit Pilaf with Paprika (Pilaf de lapin au paprika)
Yield: For four or six people
Cuisine: French
Ingredients: 1 rabbit, weighing 2 kg (4½ lb), cut into pieces; 2 carrots cut into large mirepoix dice; 2 onions cut into large mirepoix dice; 2 cloves of garlic, crushed; 1 bouquet garni; 300 g (10½ oz) butter; 1 tablespoon flour; 100 ml (4 fl. oz) dry white wine; 2 tablespoons paprika; half an onion, finely chopped; 400 g (14 oz) long-grain rice; 2 litres (3½ pints) chicken stock or water; 2 litres (3½ pints) chicken stock or water; 3 tablespoons double cream; salt, freshly ground pepper; salt, freshly ground pepper

Pilaf de lapin au paprika

Preparation info

For
four or six
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

1 rabbit, weighing 2 kg (4½ lb), cut into pieces
2 carrots

Europe
France
Main course
Autumn

Method

Cooking the rabbit

Heat 100g (3½ oz) butter in a sauté pan and brown the pieces of rabbit all over. Stir in the flour and the diced vegetables, garlic and herbs. Sweat over a moderate heat until the flour has turned a good golden colour, adding more butter if necessary.

Deglaze with the white wine, add the paprika and add enough stock or water almos