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Gibelotte de Lapin
Rabbit Fricassee
Preparation info
- For
6
- Difficulty
Easy
- Ready in
1 hr 30
Appears in
Published 2008
Ingredients
- Rabbit
1 - Pork belly
200 g - Parsnips
6
Method
- Cut the rabbit into portions. Peel and slice the onions. Peel the parsnips and cut into four.
- Chop the pork belly into cubes. Sauté the rabbit in the olive oil with the pieces of pork belly, unpeeled garlic and onion, until brown, then add the flour to coat.
- Flambé with the Marc de Bourgogne, deglaze the pan with the port and pour in the white