Gentiane Rabbit
Ingredients
• ½ glass of Gentiane de Lure
• 1 large rabbit
• 2 shallots
• 1 head of Auvergne garlic
• ½ sprig of thyme
• 15 ml Saint-Pourçain white wine
• 50 g butter
• 1 tablespoon sunflower oil
Preparation
Cut rabbit into four pieces. Brown pieces in a cast iron casserole. Melt 2 minced shallots and add the rabbit pieces. Add salt and pepper, then add 6 whole garlic cloves. Pour in one mustard jar of gentiane. Bring to the boil.
Add 15 ml Saint-Pourçain white wine and cook for a few minutes. Add thyme and cream, then cover and allow to cook for 30 minutes. Check it as it cooks. When the rabbit is cooked, sieve the sauce.
Serve with steamed potatoes or fresh pasta.
© photo : Adobe Stock - FOOD-Micro
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Gentiane de Lure
75 cl - 16°
Gentian roots, infused directly after harvest, result in the refined bitterness, so appreciated by enthusiasts, and the tonic properties of this drink that open up the appetite.