Rabbit in morel sauce
Ingredients for 5 servings:
- Whole rabbit 1 kg
- Salt 2 teaspoons
- Pepper ⅔ teaspoon
- Parsley 1 bunch
- Fresh thyme 2 sprigs
- Olive oil 5 tablespoons
- Cream 30% 300 ml
- Onion 300 g
- Mushrooms 320 g
- Fresh garlic 4 cloves
- Butter 70 g
- Soaked morels 60 g
- Dry white wine 200 ml
- Morel water 300 ml
- Wheat flour 3 tablespoons
Preparation:
- Season the chopped rabbit (front legs, hind legs, saddle) with salt, pepper, chopped thyme and garlic and a little olive oil.
- Cut the onion into wedges and the morels in half.
- Heat the oil in a pan and fry the meat for 3 minutes on each side. Place the meat in an ovenproof dish.
- In the same pan, fry the onion and mushrooms cut into wedges. After a while, add morels, butter and white wine. Wait for the wine to evaporate and add the flour – this will create a first-class light roux.
- After a short while, add the morel water and cream, season with salt and pepper. Pour the prepared sauce over the meat.
- Place the dish in the oven and bake according to the instructions shown on the display.
- Serve the dish sprinkled with chopped parsley.
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