AuthorSylvie Cousineau
Rating

Pascal Miche - www.omerto.com

Yields1 Serving
 1 whole rabbit or thighs
 1 bottle Omerto Demi-Sec, aged in acacia casks
 500 dehydrated cèpes de Bordeaux mushrooms
 200 French shallots
 100 butter
 150 ml 15/100 cooking cream
 Salt and pepper to taste
Serves 4 - Preparation
1

Marinate rabbit, dried mushrooms and Omerto ½ sec for 12 hours in refrigerator, covered.

Cuisson
2

In large saucepan, melt shallot in butter until soft; add marinated mushrooms and cook until tender.

3

Sautée rabbit in a casserole dish until golden on all sides; cover with shallots, mushrooms and marinating liquid.

4

Cover and simmer over medium heat for 2½ hours. Cool and refrigerate, covered.

5

Reheat the next day, uncovered; add 15/100 cream and cook until sauce has thickened.

6

Optional ‒ add 1 tbsp apple jelly to taste.

7

Bon appétit, my friends.

Category

Ingredients

 1 whole rabbit or thighs
 1 bottle Omerto Demi-Sec, aged in acacia casks
 500 dehydrated cèpes de Bordeaux mushrooms
 200 French shallots
 100 butter
 150 ml 15/100 cooking cream
 Salt and pepper to taste

Directions

Serves 4 - Preparation
1

Marinate rabbit, dried mushrooms and Omerto ½ sec for 12 hours in refrigerator, covered.

Cuisson
2

In large saucepan, melt shallot in butter until soft; add marinated mushrooms and cook until tender.

3

Sautée rabbit in a casserole dish until golden on all sides; cover with shallots, mushrooms and marinating liquid.

4

Cover and simmer over medium heat for 2½ hours. Cool and refrigerate, covered.

5

Reheat the next day, uncovered; add 15/100 cream and cook until sauce has thickened.

6

Optional ‒ add 1 tbsp apple jelly to taste.

7

Bon appétit, my friends.

Rabbit in Omerto Aged in Acacia Casks

This post is also available in: French

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