• ½ glass of Gentiane de Lure
• 1 large rabbit
• 2 shallots
• 1 head of Auvergne garlic
• ½ sprig of thyme
• 15 ml Saint-Pourçain white wine
• 50 g butter
• 1 tablespoon sunflower oil
Cut rabbit into four pieces. Brown pieces in a cast iron casserole. Melt 2 minced shallots and add the rabbit pieces. Add salt and pepper, then add 6 whole garlic cloves. Pour in one mustard jar of gentiane. Bring to the boil.
Add 15 ml Saint-Pourçain white wine and cook for a few minutes. Add thyme and cream, then cover and allow to cook for 30 minutes. Check it as it cooks. When the rabbit is cooked, sieve the sauce.
Serve with steamed potatoes or fresh pasta.
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