OUR RECIPES
Braised rabbit
• 1 whole rabbit
• 1 small onion
• 5 garlic cloves
• 1 teaspoon Dijon mustard
• 1 seasoning cube
• 1 small lemon (juice)
• 1 tablespoon ground or fresh ginger
• 1 teaspoon ground pepper
• Vinegar
• 2 tablespoons oil
• Salt
1- Prepare the marinade: in a bowl, mix the lemon juice, mustard, seasoning cube, chopped garlic, ground ginger, chopped onion, pepper, salt and oil.
2- Brush your rabbit with this marinade and leave to rest for 20 minutes.
3 - Cook on the grill or barbecue for 10 minutes, turning beforehand.
4- While the rabbit is cooking, you can continue to brush it with the marinade.
5- Serve hot with small baked potatoes.
Happy eating!
• 1 small onion
• 5 garlic cloves
• 1 teaspoon Dijon mustard
• 1 seasoning cube
• 1 small lemon (juice)
• 1 tablespoon ground or fresh ginger
• 1 teaspoon ground pepper
• Vinegar
• 2 tablespoons oil
• Salt
1- Prepare the marinade: in a bowl, mix the lemon juice, mustard, seasoning cube, chopped garlic, ground ginger, chopped onion, pepper, salt and oil.
2- Brush your rabbit with this marinade and leave to rest for 20 minutes.
3 - Cook on the grill or barbecue for 10 minutes, turning beforehand.
4- While the rabbit is cooking, you can continue to brush it with the marinade.
5- Serve hot with small baked potatoes.
Happy eating!
Pistachio sauce with rabbit
• 1 whole rabbit
• 1 bowl pistachio paste
• 3 fresh tomatoes
• 2 tablespoons tomato concentrate
• 5 or 6 fresh chillies
• 1 onion
• 2 seasoning cubes
• 2 tablespoons oil
• Salt
1- Cut up and rinse the rabbit pieces. Brown them in a saucepan over low heat, adding salt and a chopped onion.
2- Mash the tomato, the remaining onion and add a teaspoon of tomato paste.
3-Pour the resulting mixture over the rabbit pieces and simmer over low heat.
4-Wash the pistachio paste in water to make a purée, then pour the resulting paste into the sauce containing the rabbit.
5- Add the uncrushed chili pepper and water (just enough to cover the rabbit). Stir and cook for a further 30 minutes over medium heat, keeping the pan ajar.
6- Add salt to taste and seasoning cubes and reduce heat to minimum.
7- Turn off the heat when the sauce is slightly thickened and the oil rises to the surface.
8- Avoid adding salt at the start of cooking to avoid lumps and allow the sauce to thicken.
9- The prince's sauce is ready! Serve with a dish of foutou banana / foutou yam or rice.
• 1 bowl pistachio paste
• 3 fresh tomatoes
• 2 tablespoons tomato concentrate
• 5 or 6 fresh chillies
• 1 onion
• 2 seasoning cubes
• 2 tablespoons oil
• Salt
1- Cut up and rinse the rabbit pieces. Brown them in a saucepan over low heat, adding salt and a chopped onion.
2- Mash the tomato, the remaining onion and add a teaspoon of tomato paste.
3-Pour the resulting mixture over the rabbit pieces and simmer over low heat.
4-Wash the pistachio paste in water to make a purée, then pour the resulting paste into the sauce containing the rabbit.
5- Add the uncrushed chili pepper and water (just enough to cover the rabbit). Stir and cook for a further 30 minutes over medium heat, keeping the pan ajar.
6- Add salt to taste and seasoning cubes and reduce heat to minimum.
7- Turn off the heat when the sauce is slightly thickened and the oil rises to the surface.
8- Avoid adding salt at the start of cooking to avoid lumps and allow the sauce to thicken.
9- The prince's sauce is ready! Serve with a dish of foutou banana / foutou yam or rice.
Mustard rabbit
• 1 whole rabbit
• 7 shallots
• 1 glass of water
• 5 teaspoons of fine, strong mustard
• 1 handful of aromatic herbs
• 1 seasoning cube
• 1 pepper
• 250 g heavy cream
• 1 glass of white wine
• 5 cloves of garlic
• 1 drizzle of olive oil
• Salt
1- Finely chop the shallots and garlic.
2- Brown the shallots and garlic in the oil over high heat for 3 minutes.
3- Add the rabbit pieces over medium heat for 10 minutes.
4- Meanwhile, in a bowl, mix the crème fraîche, mustard, salt and pepper.
5- When the rabbit pieces have browned, add the mustard mixture and cook, stirring, for a few minutes.
6- Add the white wine and parsley. Cover and simmer over low heat for 40 minutes.
7-Your mustard rabbit is now ready to enjoy with fresh pasta or rice.
Bon appétit!
• 7 shallots
• 1 glass of water
• 5 teaspoons of fine, strong mustard
• 1 handful of aromatic herbs
• 1 seasoning cube
• 1 pepper
• 250 g heavy cream
• 1 glass of white wine
• 5 cloves of garlic
• 1 drizzle of olive oil
• Salt
1- Finely chop the shallots and garlic.
2- Brown the shallots and garlic in the oil over high heat for 3 minutes.
3- Add the rabbit pieces over medium heat for 10 minutes.
4- Meanwhile, in a bowl, mix the crème fraîche, mustard, salt and pepper.
5- When the rabbit pieces have browned, add the mustard mixture and cook, stirring, for a few minutes.
6- Add the white wine and parsley. Cover and simmer over low heat for 40 minutes.
7-Your mustard rabbit is now ready to enjoy with fresh pasta or rice.
Bon appétit!
