Rabbit casserole in baker’s style recipe

Preheat the oven to 150 °C.

Preparation of the vegetables Peel and slice the onions and garlic cloves. Wash and slice the mushrooms.

Cooking the rabbit Heat the oil in a large oven-safe pot and brown the pieces of rabbit for 5 minutes on each side. Set aside.

In the same pot, add the sliced vegetables and sauté for 5 minutes. Add the flour and cook for a few more minutes before pouring in the cider, making sure to scrape the bottom of the pot well. Season with salt and pepper, then return the pieces of rabbit, and finally add the thyme.

Preparation of the topping Wash and slice the potatoes into thin rounds, then arrange them in a rosette shape over the meat. Brush with melted butter and sprinkle again with some thyme leaves. Season with salt and pepper before placing in the oven and baking for 1 hour.

To finish, increase the oven temperature to 200 °C and continue cooking for 20 to 30 minutes. The potatoes should be golden. Tip: You can substitute the potatoes with sweet potatoes and the cider with chicken broth.