Rabbit in Omerto Aged in Acacia Casks
AuthorSylvie CousineauPascal Miche - www.omerto.com
Marinate rabbit, dried mushrooms and Omerto ½ sec for 12 hours in refrigerator, covered.
In large saucepan, melt shallot in butter until soft; add marinated mushrooms and cook until tender.
Sautée rabbit in a casserole dish until golden on all sides; cover with shallots, mushrooms and marinating liquid.
Cover and simmer over medium heat for 2½ hours. Cool and refrigerate, covered.
Reheat the next day, uncovered; add 15/100 cream and cook until sauce has thickened.
Optional ‒ add 1 tbsp apple jelly to taste.
Bon appétit, my friends.
Ingredients
Directions
Marinate rabbit, dried mushrooms and Omerto ½ sec for 12 hours in refrigerator, covered.
In large saucepan, melt shallot in butter until soft; add marinated mushrooms and cook until tender.
Sautée rabbit in a casserole dish until golden on all sides; cover with shallots, mushrooms and marinating liquid.
Cover and simmer over medium heat for 2½ hours. Cool and refrigerate, covered.
Reheat the next day, uncovered; add 15/100 cream and cook until sauce has thickened.
Optional ‒ add 1 tbsp apple jelly to taste.
Bon appétit, my friends.
Notes
This post is also available in: French