The rabbit stew à la Française 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. Everything is enhanced by a sauce made with tomato, white wine and cognac. The final result is a succulent and tasty dish, perfect to enjoy during a special dinner.
Cut the rabbit into very small pieces, coat the pieces in flour and brown them in olive oil and butter
In the same oil, sauté the chopped onions and the chopped mushrooms
Now chop the other vegetables
Arrange well-washed cabbage leaves on the bottom of a baking dish, place the rabbit pieces on them, and cover with the onions and mushrooms along with their cooking juices
Cover with the chopped raw vegetables and add the wine and cognac, then close everything with cabbage leaves. Cover the dish with a lid and cook at low heat in the oven for two hours
Baking dish
Frying pan
Wooden spoon
Store in the refrigerator for a maximum of 2 days.
Typical dish of French cuisine.
France
| Energy (kcal) | 78.32 |
| Carbohydrates (g) | 2.04 |
| of which Sugars (g) | 1.87 |
| Fat (g) | 1.59 |
| of which Saturates (g) | 0.61 |
| Protein (g) | 7.64 |
| Fiber (g) | 0.71 |
| Sale (g) | 0.02 |
