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Roast Rabbit Rables with fresh thyme
Restaurant : Auberge Hatley
INGREDIENTS
INSTRUCTIONS
- Chop the rabbit meat in an automatic blender. Add the egg whites and cream. Season and add the fresh thyme.
- Stuff the rables with this mixture and the apricots and tie. Roast and cook in the oven at 425°F for 7 minutes. Put aside.
- Sauce: Sear the shallots and the Paris mushrooms, washed in white wine. Moisten with rabbit broth. Reduce heat until desired consistency.
- Serve with lentils and chanterelles and cover with sauce the rabbit Rables.
COMMENTS
Alain Labrie, Chef at the Auberge HatleyPortions: 6
Preparation: 20 min
Cooking: 20 min
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