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Feed RSSMain course : Sautéed rabbit with cumin
Sauté de lapin au cumin
- - Serves 4 to 6 ;
- - Preparation 30 minutes ;
- - Cooking 50 minutes ;
- - 1 rabbit of 4 and 1/2 pounds (2kg), cut into pieces ;
- - 5 cloves garlic, unpeeled ;
- - 2 onions, chopped ;
- - 1 sprig of thyme ;
- - 1 bay leaf ;
- - juice of 1/2 lemon ;
- - 2 tablespoons powdered cumin ;
- - 1/2 teaspoon cumin seed ;
- - 2 cups (50cl) dry white wine ;
- - 2 tablespoons crème fraîche ;
- - 2 tablespoons flour ;
- - 3 tablespoons (5cl) peanut oil ;
- - salt, freshly ground gray pepper ;
Preparation of the recipe
1/ Salt and pepper the pieces of rabbit. Heat a little oil in a pan and brown the rabbit gently, taking care not to dry out the flesh. When the pieces are nicely colored, drain in a serve.
2/ In a casserole with a heavy bottom, heat a little oil, add the onions, thyme, bay leaf, and garlic. Cook for 5 minutes without browning. Add the rabbit and mix well. Sprinkle with cumin (powder and seeds) and cook, stirring, for 2 minutes over low heat. Spinkle with flour, stirring, then add the white wine and 2 cups (50cl) of water. There should be enough liquid to cover the rabbit. Cook covered for 45 minutes over low heat.
3/ When the rabbit is cooked, add the lemon juice and check the seasoning. Mix in the crème fraîche and bring to a boil. Take to the table in the casserole.
Chef's comments This is the classic sautéed rabbit that our grandmothers used to make, brought up to date with a touch of cumin. You will discover rabbit anew !
Philippe Delacourcelle
Note of the translator : The tender-heurted might try this with chicken legs.
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