Rabbit in Riesling

By Talilia

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Rabbit stew

Rabbit with maroilles cheese

Ingredients

4 lbs rabbit
- 3.5 tbsp stick of butter (divided)
- 3 shallots
- 2 tablespoons flour
- scant 1/2 cup Riesling
- 8 oz button mushrooms
- 1 tablespoon of vinegar
- 1/4 lemon
- 8 oz sour cream
- Bouquet garni
- Salt and pepper

Details

Servings 4
Level of difficulty Easy
Preparation time 30mins
Cooking time 120mins
Cost Budget Friendly

Preparation

Step 1

Chop the shallots. Heat 3 tbsp butter in a large casserole. Drop in the pieces of meat. Let them cook on all sides. Add the shallots and sprinkle with flour. Mix well.

Step 2

Pour the Riesling, vinegar and water so the liquid comes up around the meat. Add the bouquet garni. Cover and simmer 2 hours.

Step 3

Meanwhile: Take out the mushrooms and wash. Cut into strips and fry in a little butter.

Step 4

Remove the rabbit pieces and keep warm in a serving dish. Put the pan back on the heat and boil the sauce for 10 minutes. It will reduce by one third.