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Farmhouse rabbit “a la nantaise”
(copie 3)
Recipe for 4 people
Ingredients:
- 1 young rabbit weighing approx.1.2Kg (or 2 thighs and the saddle)
- 1 carrot
- 6 grey shallots
- 2 cloves of garlic
- 1 branch of thyme
- ½ bay leaf
- 50cl Muscadet
- 100g slightly smoked bacon in cubes
- 150g Paris mushrooms
- 100g small white onions
- 1Kg Ratte potatoes
- 160g unsalted butter
- 5 tbsp peanut oil
- 1 tbsp chopped parsley
- Le Guérandais Guérande Salt
- Ground pepper
To be prepared 24hr in advance: cut up the rabbit, the thighs into two pieces and the back into 4 pieces. Season lightly with salt and pepper. Prepare a marinade with the carrot sliced into rounds, the chopped shallots, thyme, bay leaf, crushed cloves of garlic and the Muscadet. Leave to marinate, covered, for at least 24 hours in the fridge. Mix several times.
Blanch the bacon cubes for 2 mins in boiling water. Drain and brown in a pan with a drop of olive oil. Remove using a slotted spoon and place on kitchen paper. Lightly sauté the chopped mushrooms in the remaining oil in the pan. Place to one side.
Peel the potatoes, fry in 30g of butter and two spoons of oil and finish the cooking in the oven for between 1 and 10 minutes, depending on the size of the cubes.
Remove the rabbit from the marinade (reserving marinade) and brown it in a cast-iron pan with 30g butter and two spoons of oil. Add the onions, cover and cook for 10 mins. Then add the marinade without the carrot. Turn the rabbit regularly for 10 more mins, adding the potatoes towards the end of the cooking.
Remove the rabbit and keep warm. Reduce the cooking juices by half. Off the heat, gradually blend in 100g of cold butter, piece by piece, whipping to make the sauce, then add the mushrooms and bacon cubes, heating gently for 1 minute. Check seasoning, place on a serving dish and sprinkle with chopped parsley.
Recipe taken from the book «De salines en cuisines» produced jointly by Les Salines de Guérande and Les Cuisineries Gourmandes
Photo credit Cyril COCHELIN