• 1 rabbit
• Olive oil
• 15 cloves of unpeeled garlic
• 3 shallots
• 1 sprig of thyme
• 2 teaspoons of mustard
• 3 glasses of white wine
• 1 glass of FARIGOULE
• Salt, pepper.
Place the chopped rabbit in a casserole with a mixture of butter and olive oil.
When the pieces are roasted, add the chopped 15 cloves of unpeeled garlic and 3 shallots, then cook over a high heat for 2 minutes.
Add 1 sprig of thyme, 2 teaspoons of mustard, salt and pepper.
Add 3 glasses of white wine and 1 glass of FARIGOULE.
Cook for 30 minutes.
© photo : Adode Stock- FOODMicro
Farigoule of Forcalquier, thyme liqueur
50 cl - 40°
This liqueur, characteristic of Haute Provence, is produced with wild thyme, a rustic and rebellious plant, harvested at the beginning of springtime, a time when our whole region is scented by this "simple"perfume. This characteristic digestif is testament to time-old tradition and regional soils, thanks ti its delightful garrigue perfume!