Lapin en Gibelotte

Serves : 4 celebrities

Preparation : 45 minutes

Cooking : 20 minutes

Ingredients

Instructions

Preparation of the gibelotte

In a casserole dish, brown the rabbit pieces with the butter and oil, the small onions, and the diced bacon.
Sprinkle with flour. Stir.
Pour in the dry white wine and the cornstarch mixed with a small amount of cold water.
Add the bouquet garni, carrots, and celery.
Season with salt and pepper.
Cover the pot and let it simmer over low heat for one hour.
If you have a pressure cooker, you can reduce the cooking time to 20 minutes[/recipe-timer, starting from the moment the valve begins to whistle.
Steamed potatoes are the classic side dish for rabbit stew.
If you choose this side dish, peel and rinse the potatoes.
Cut them in half if they are too large, and halfway through cooking the rabbit, place them on top of the rabbit in the steamer basket of the pressure cooker.
Season with salt to taste.
While the rabbit and potatoes are cooking, clean the mushrooms. Do not peel them.
Slice them thinly and sauté them separately for 5 minutes in a skillet.

Service

Once the rabbit is cooked, add the mushrooms to the stew sauce and give it a stir.
Serve the rabbit with the sauce and steamed potatoes.
Enjoy your meal! 😋

Notes

WHAT TO DRINK WITH THIS RABBIT STEW?

Givry (Red): This wine from the Côte Chalonnaise is made exclusively from Pinot Noir grown on limestone soils, offering crisp fruitiness and silky tannins (Domaine Joblot, Domaine François Lumpp, or Domaine Parize).
Savennières (White): This exceptional schist terroir in the Loire showcases Chenin Blanc, producing dry, dense wines with intense minerality (Domaine aux Moines, Château d’Épiré, or Domaine du Closel).
Pomegranate Juice (Non-Alcoholic): Choose a pure organic juice, preferably from Spain or Turkey, for its natural richness in tannins and acidity, which give the palate structure much like a wine