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Lapin Flambé au Cognac
Rabbit Flambéed with Cognac
Preparation info
- For
6
- Difficulty
Easy
- Ready in
1 hr 20
Appears in
Published 2008
Ingredients
- Rabbit
1 - Onions
4 - Garlic
6 cloves
Method
- Peel and slice the onions and garlic. Cut the rabbit into portions.
- Sauté all three in olive oil until golden. Flambé with the Cognac and then deglaze with the veal stock.
- Cook, covered, over a low heat for 45 minutes, then add the cream. Cook for a further 15 minutes. Season.
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