Autumn is the season of vegetables, so let's give them credit! Vegetable gratin, complemented by stewed rabbit, can be not only a wonderful lunch, but also a wonderful light dinner. Vegetable use of gratin goes well with the dietary properties of the rabbit, because the French love not only to eat, but also with the benefit!
Grease a baking dish with vegetable oil without smell. On the bottom of the form to lay the carrots, put the potatoes and celery, season with salt or sprinkle with spices. Cover the form with foil and put in the oven, preheated to 200 degrees.
Under the foil, the vegetables will be prepared in the oven - heat. It takes me about 30 minutes, but, of course, it depends on the number of layers and the nature of your oven.
Mushrooms wash, dry with a paper towel, cut across and fry over high heat until tender.
Cheese to grate on a fine grater, garlic to grind or pass through chesnokodavilku. Mix cheese with garlic.
Half-ready vegetables to remove from the oven, remove the foil and put back in the oven on the grill to brown the potatoes. Then take out, lay on top of mushrooms and sprinkle with cheese mixed with garlic. Return to the oven and bake until the cheese is completely melted.While gratin languishes in the oven, prepare a rabbit, or rather, his feet. The foot is best to take the front but also the back is also good.
Wash, dry with paper towels and fry in a slow cooker on the program "Frying on both sides". Cover with mustard and spices, add white wine and simmer on the program "Stewing" until ready. Usually it takes about 20 minutes, but it all depends on your slow cooker.
If done promptly, the gratin will be ready almost simultaneously with the rabbit!
Ready gratin divided into portions and serve with rabbit and pickled French gherkins, decorate with cranberries and a sprig of dill.