recipes
Braised rabbit with crème frais, pomegranate and bacon
Serves:
2019-04-18
Ingredients
- 1 rabbit cut into 8 pieces
- 2 cloves garlic
- 1 finely chopped onion
- 6 slices bacon
- fresh thyme springs
- bay leaves
- 1 pomegranate
- zest of an orange
- zest of a lemon
- parsley
- extra virgin olive oil
- creme frais (President)
Method
Brown the rabbit pieces in olive oil, add in the onion, garlic, herbs and bacon. Further cook for a couple of minutes. Splash with white wine and simmer. Add enough stock to cover the meat, pour in the crème frais add the orange zest and simmer for 25 minutes, until the rabbit is tender. Serve the rabbit sprinkled with pomegranate, lemon zest & parsley.
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