Lapin Sauté A La Charentaise

– a Charentaise recipe to try

Ingredients: (for 4 or 5 people)

1 young rabbit
10 to 20 whole garlic cloves (dependant on size & preference)
1 glass of white wine
5 cl cognac
Salt, pepper, oil and chopped parsley

What to do:

Place a little oil in a casserole large enough to take the whole rabbit, and brown the rabbit on all sides over a medium heat. Season with salt and pepper, raise the heat and add the cognac, light and flambé until the alchol has burnt off.

Add a glass of water and the garlic cloves, cover and simmer on a low heat for ¾ of an hour until the rabbit is cooked.

Towards the end of the cooking time, heat the white wine in a small saucepan until reduced.

Remove the rabbit to a warmed serving dish, add the white wine to the pan juices and mix well then pour them over the rabbit and dress with the chopped parsley before serving.

Reproduced with thanks to Mme Susie Bouet and “Le Gourmande Chantaise” by Andrée MARIK