RABBIT in GIBELOTTE with CHESTNUTS
Rabbit in sauce to keep it soft. A recipe that cooks on its own that could also be called rabbit stew. To be served with good bread for a sauce or better with buckwheat pancakes or a polenta or mashed potatoes or cucurbits … Everyone to choose the accompaniment!
* Cooking can be done in the oven. Then, preheat it from the start of preparation Th 6 (180 °) then, once ready, put it in the oven, cover and cook according to the amount of 30 min to 1 hour of cooking.
A recipe that heats up very well
Per person :
250 g of rabbit
1 tsp of fat
2 onions, peeled and shared
20 cl of white wine + 2 tbsp of cider vinegar
½ ladle of blanched chestnuts
1 tbsp raw apple pieces
Salt and pepper
2 tbsp of cider vinegar
Cut the rabbit pieces into 5 pieces – the important thing is that they are about the same size. In a casserole dish, heat the fat then brown the pieces unilaterally. Then add the onions, chestnuts, apple, mix. Add wine and vinegar and mix. Season with salt and pepper, mix. Add water to the height and mix. Cover then place the casserole dish on the heat * and cook over low heat 25 to 30 min (or more depending on the quantity). Add salt and pepper. In a small saucepan, pour the vinegar, boil it then cook for a few minutes before pouring it over the gibelotte, mixing and serving. This last minute vinegar will spice up the recipe! Nice cuisine to all, Régine