Braised rabbit (lapin de Pâques)

  • 2 rabbits cut into ~3 pieces
  • Marinate in oil, salt, pepper, herbs, mustard for a couple of hours
  • Cook 250g of bacon bits, then remove the bacon
  • Sear the rabbit pieces for 2min on each side on hot in the bacon grease
  • Turn to medium high, fry an onion (not burning it)
  • Add some garlic for a couple of minutes
  • Deglaze with white wine (about 1-2 cups)
  • Add chicken broth (2 cups)
  • Add milk (~1 cup)
  • Add more Dijon mustard (1/2 cup)
  • Add the rabbit back in
  • Simmer with lid on for an hour

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