Rabbit with parsley

Gourmand Asia April 28, 2015 Print the recipe

Make this easy rabbit dish with a side of pureed potatoes for a filling meal.

  Rate this recipe
 
1 
2 
3 
4 
5 
  General informations
  •   Preparation time : 35 minutes
  •   Cooking time : 40 minutes
  •   Recipe for : PERSONS
  Ingredients
  •   8 rabbit shoulders
  •   600  g cooked and peeled potatoes
  •   1 peeled and diced carrots
  •   1 chopped onion
  •   1 chopped shallot
  •   3 branches thyme
  •   1 branch chopped celery
  •   ¼ bunch parsley
  •   60  cl milk
  •   100  g butter
  •   1 packet potato chips
  •   10  cl meat juice
  •   Salt

1. Place the rabbit shoulders, the carrot cubes, diced onion, celery, 1 sprig of thyme into a pot and cover with water. Salt to taste and leave to cook for 30 minutes. Debone the rabbit shoulders and stir with shallots, parsley and meat juices. Cook the potatoes in salted water. Boil the milk and leave to infuse with the remaining thyme for 20 minutes.

2. Prepare a puree by mixing the potatoes with the milk and butter. Pass through a sieve. Place in a siphon and snap the gas cartridge. Leave in a bain-marie. Arrange the rabbit, add the puree and place some chips on top for crunch.

Photo credit  : Sucré Salé

Comment on this post
Par

React to this post

Your email address will not be published. Required fields are marked *

Gourmand Asia