French-style rabbit stew is a traditional dish of French cuisine, particularly popular in the Burgundy region. The rabbit meat is slowly cooked together with mushrooms, onions, celery, and carrots, resulting in a dish rich in flavors and aromas. It is all enhanced by a sauce made with tomato, white wine, and cognac. The final result is a succulent and flavorful dish, perfect to enjoy during a special dinner.
Cut the rabbit into very small pieces, flour them, and brown them with oil and butter
In the same oil, brown the chopped onions and mushrooms
Now chop the other vegetables
Place well-washed cabbage leaves at the bottom of a baking dish, pour in the rabbit pieces, cover with onions and mushrooms with their cooking juices
Cover with the chopped raw vegetables and finish with the wine and cognac, sealing everything with cabbage leaves. Cover the dish with a lid and cook at low heat in the oven for two hours
Baking dish
Pan
Wooden spoon
Store in the refrigerator for up to 2 days.
Typical dish of French cuisine.
Francia
| Energy (kcal) | 77.73 |
| Carbohydrates (g) | 1.96 |
| of which Sugars (g) | 1.78 |
| Fat (g) | 1.6 |
| of which Saturates (g) | 0.6 |
| Protein (g) | 7.62 |
| Fiber (g) | 0.72 |
| Sale (g) | 0.03 |
