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Stéphane Reynaud

Lapin Sauté au Riesling

Sautéed Rabbit with Riesling

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Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      1 hr 30

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Rabbit 1
  • French shallots 6
  • Riesling 1 bottle

Method

  1. Cut the rabbit into portions. Peel and roughly slice the shallots.
  2. Sauté the shallots and the rabbit in oil without browning, then add the flour to coat. Pour in the Riesling, simmer for 45 minutes, add the cream and season.
  3. Make spaghetti ‘cakes’ by browning them in butter in a nonstick pan.

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