Preparation
Mix all the ingredients for the marinade, then marinate the rabbit in it for 2 to 3 days.
For the sauce, take half of the marinade along with the spices and cook for 2 hours, first adding a bottle of red wine and a cup of stock.
Drain the rabbit carefully and brown the pieces in a little hot oil.
When the sauce has cooked for 2 hours, add the rabbit pieces and simmer for another 1 hour and 30 min.
About 15 min before the end of cooking, add a knob of beurre manié (butter mixed with flour) to thicken the sauce.
Tips !
- Note that hare can also be prepared this way.
Recipe from the book: “Cuisine & Traditions au Pays de Fribourg”. Editions La Sarine.
Pour environ 5 personnes
Cuisson : environ 220 mn
Ingredients and products
- 1 rabbit, cut into pieces
- 1 bowl of stock
- 1 bottle of red wine
- Marinade
- 1 bottle of aged red wine
- salt and pepper
- garlic
- onion
- bay leaf
