Petit Rôti de Lapin = Small Rabbit Roast

Looking for a change and wanting some lean, white meat ?

Then, look for rabbit and veal. Some people don’t like it but for those of us who do like it, it makes a nice alternative to chicken.

The meat is firm and tasty and can be accommodated in a variety of ways. This time, I have chosen to stuff some saddle of rabbit with diced veal and prunes. This provides an extra tenderness without giving a sugary flavour to the meat. If you can find some pruneaux d’Agen ( prunes from the Agen region in Southwest France, not too far from Bordeaux), it is better as they are organic.

To make life easier, ask your butcher to de-bone the rabbit.

Serves 2:

  • 1 saddle of rabbit
  • 100g diced veal
  • 3 pruneaux d’Agen, stoned
  • 1 large onion, peeled and sliced in long strips
  • 1 slice of smoked back bacon
  • 1 tablespoon olive oil
  • 1 small glass strong red wine
  1. Prepare the stuffing : in a frying pan containing the oil, sweat the onion slices and then reserve, leaving the oil in the pan. Toss the veal for a few minutes and add the stoned prunes.
  2. Spread the rabbit meat on a plate and place the stuffing in the centre, then roll the meat tightly and use the bacon to close the parcel. At this stage, you can use a wooden toothpick to hold the meat together.
  3. Place the parcel in an oven-proof dish, cover with the wine and cook at 160C for 40 minutes.
  4. Remove the toothpick, decorate with the onion strips and serve on a bed of petits pois.

Bon Appétit!

Tip: Depending on your appetite, this is sufficient for 2 people as the flesh is very firm, but you may wish to double the proportions.

Advertisements

Chou Rouge Braisé = Braised Red Cabbage

A great winter warmer, red cabbage, slowly cooked with onions and bacon is a confort dish.

The flavours of bacon, onion and cabbage combine to make this an accompaniment to meats or fish.  It is also ideal if you are vegetarian, in which case, you omit the bacon.

Using a cast-iron cocotte with its lid means that the cabbage is cooked in its own steam and preserves the flavours.

 

Serves 4 :

1 small red cabbage, rinsed and sliced

1 medium red onion, peeled and sliced

8 slices smoked back bacon, cut into strips

1 tablespoon sunflower oil

pepper

salt

 

  1. In a cast-oron cocotte, warm up the oil and cook the onion with the bacon for 5 minutes.
  2. Add the red cabbage and sprinkle some pepper. Cover the cocotte and simmer until the cabbage is tender, stirring frequently.
  3. Add a little salt if you wish but remember that the bacon is already quite salty.

 

Bon Appétit!

Tip: If you have a left over of dry white wine, add a small glass to the cabbage. It will add to the flavour and will keep it moist.