A rabbit prepared in the style of Burgundy.
Peel the shallots while keeping them whole.
Heat the oil in a pot and brown the pieces of rabbit for 5 minutes on each side. Set aside and instead, brown the bacon and shallots for 5 minutes.
Add the flour and let it cook for a few more minutes, then pour in the wine, scraping the bottom of the pot well. Add the whole garlic cloves, the bouquet garni, salt, pepper, and return the pieces of rabbit.
To finish, cover the pot and let it cook on low heat for 1 hour and 15 minutes.
0 servings
4
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