Lyon-Style Rabbit

Name: Lyon-Style Rabbit (Lapin sauté à la lyonnaise)
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: French
Ingredients: Bouquet garni, made with 1 sprig fresh or 2 sprigs dried thyme, ¼ bay leaf, and 2 sprigs parsley; Bouquet garni, made with 1 sprig fresh or 2 sprigs dried thyme, ¼ bay leaf, and 2 sprigs parsley; 5 oz. (150 g) salt pork or slab bacon; Bouquet garni, made with 1 sprig fresh or 2 sprigs dried thyme, ¼ bay leaf, and 2 sprigs parsley; 1 tomato; 5 oz. (150 g) salt pork or slab bacon; 3 lb. (1.4 kg) rabbit; Salt and pepper; Salt and pepper; 7 tablespoons (100 g) butter; Generous ½ cup (150 ml) dry white wine; 9 oz. (250 g) fresh mushrooms; 2 cloves garlic, whole and unpeeled; Bouquet garni, made with 1 sprig fresh or 2 sprigs dried thyme, ¼ bay leaf, and 2 sprigs parsley; 4 shallots

Lapin sauté à la lyonnaise

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 20

Appears in

Paul Bocuse

By Paul Bocuse

Published 2014

About

Ingredients

3 lb. (1.4 kg) rabbit
1 tomato
5 <

Main course
Gluten-free

Method

Ask your butcher to cut the rabbit into 10 pieces. Season.

Blanch and peel the tomato, and set aside. Remove the rind from the salt pork or slab bacon, and cut into ½-in. (1-cm) cubes. Tie the bouquet garni. Peel the shallots. Cut off the bottom of the mushrooms, wash them and cut them into quarters.

Melt 5