Rabbit gibelotte
Rabbit with white wine, bacon lardons and small onions.
Active time40 min
Cooking1 h 45 min
Total2 h 30 min
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Ingredients
- 150 g carrots
- 150 g small onions
- 1000 g rabbit pieces
- 150 g smoked bacon lardons
- 200 ml water
- 30 g wheat flour
- 400 ml dry white wine
Preparation
Peel the small onions. Peel the carrots and cut them into rounds. Fry the lardons in a casserole dish for 5 minutes, then add the onions and cook for 5 minutes. Set aside.
150 g carrots150 g small onions150 g smoked bacon lardons- knife
- casserole dish
Coat the rabbit pieces in flour and brown them in the fat from the lardons for 5 minutes. Pour in the wine and the 200 ml of water, then add the carrots, lardons and onions.
1000 g rabbit pieces200 ml water30 g wheat flour400 ml dry white wine- casserole dish
Cover and cook for 1 hour 15 minutes to 1 hour 30 minutes over a low heat, until the meat is tender and cooked through to the centre. Uncover for the final 5 minutes to thicken the sauce.
- casserole dish
Allergens
- Gluten
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration