Name: Lapin au roquefort (Rabbit in blue cheese sauce)
Yield: For 4-6
Cuisine: French
Ingredients: 250 ml single cream; 50 g butter; 150 g blue cheese, such as bleu d’Auvergne, bleu des causes or cashel blue, broken into small pieces; 2 tablespoons plain flour; 2 onions, finely chopped; 550 ml dry white wine; 2 tablespoons olive oil; 1 rabbit, cut into pieces by your butcher

Preparation info

For
4-6

Difficulty
Easy

Appears in

Nobody Does it Better

By Trish Deseine

Published 2007

About

Ingredients

1 rabbit, cut into pieces by your butcher
2 tablespoons plain flour
50 g

Europe
France
Main course
Mediterranean

Method

Dust the rabbit pieces in flour. In a heavy-based saucepan, heat the butter with the oil. Add the rabbit and the onions and cook for a few minutes, stirring occasionally, to brown the meat.

Pour in the wine, scrape the bottom of the pan to deglaze, then reduce the heat to very low, cover, and let the rabbit simmer for about 40 minutes.

Add the cream and let the sauce bubble unti