Ingredients
- 1 Kg rabbit
- 120 g leek
- 2 shallots
- thyme
- 2 lemons
- dry white wine
- olive oil
- salt
- pepper
For the recipe of the rabbit with lemon, deprive the rabbit of the head, check its legs, wash it and cut it into regular pieces. Dry them with a double sheet of kitchen paper. Peel and peel the leek then slice it with the shallots.
Put everything to dry in 3 tablespoons of oil, then add the rabbit pieces to the mixture. Brown them over high heat and when they are well colored, flavor them with a sprig of thyme, a pinch of salt, one of pepper and sprinkle them with a glass of wine.
Cover them, reduce the heat and cook the meat for about 30 ', then sprinkle it with the filtered lemon juice and finish cooking it in about another 20 minutes. When ready, place the rabbit on a suitable plate and serve hot, sauced with its filtered sauce.
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