Stewed Rabbit with Gratin under Cheese Recipe
Autumn is the season of vegetables, so let’s give them their due! Vegetable gratin, supplemented with stewed rabbit, can become not only a wonderful lunch, but also a wonderful light dinner. The use of vegetables in gratin goes well with the dietary properties of the rabbit, because the French love not only to eat delicious food, but also with benefits!
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Gratin under cheese crust:
Stewed rabbit:
Instructions
  1. Grease the baking dish with odorless vegetable oil. Put carrots on the bottom of the mold, put potatoes and celery, add salt or sprinkle with spices. Cover the mold with foil and put it in the oven, preheated to 200 degrees. Under the foil, the vegetables will be cooked in a preheated oven. It takes me about 30 minutes, but of course it depends on the number of layers and the characteristics of your oven.
  2. Wash the mushrooms, dry them with a paper towel, cut them across and fry on high heat until tender. Grate the cheese on a fine grater, chop the garlic or pass it through a garlic press. Mix the cheese with garlic.
  3. Remove the half-cooked vegetables from the oven, remove the foil and put them back in the oven on the grill so that the potatoes are browned. Then take it out, put it on top of the mushrooms and sprinkle with cheese mixed with garlic. Return to the oven and bake until the cheese is completely melted.While the gratin is languishing in the oven, cook the rabbit, or rather, its legs. The leg is best taken from the front, but the back is also good. Wash, dry with paper towels and fry in a slow cooker on the “Frying on both sides” program. Sprinkle with mustard and spices, add white wine and simmer on the “Stewing” program until ready. It usually takes about 20 minutes, but it all depends on your slow cooker. If everything is done quickly, the casserole will be ready almost simultaneously with the rabbit!
  4. Divide the finished gratin into portions and serve with rabbit and pickled French gherkins, garnish with cranberries and a sprig of dill. Enjoy your meal!
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