Chef Henri Amestoy from the Art’zain restaurant in Irissarry and Brice Pascassio from the Etxe Tipia restaurant offer their rabbit recipes, such as rabbit tablet with a crispy texture or more traditional recipes, rabbit with mustard or in a casserole dish with onions.
Rabbit flesh is fragile, there is no skin to protect it from overcooking. And why not cook at low temperature? Chef Brice Pascassion suggests that we bake the rabbit at 70° for 1h30. To obtain perfectly cooked rabbit without drying out.