Pressed rabbit

Publiée le 21/07/2015



  • a rabbit leg
  • 2 leeks
  • 4 peeled garlic cloves
  • 1 tablespoon dried thyme
  • 3 tomatoes
  • 1 tbsp oregano flavoured olive oil 
  • salt pepper

For the puree: 4 potatoes, 2 carrots, 15 g butter, 2 garlic cloves.

In a frying pan brown the rabbit with tomatoes, from colouring, add the leeks (cut into small pieces), garlic and thyme. Cover and cook on low heat for an hour.
Meanwhile peel potatoes and carrots in a saucepan with the garlic and add water halfway up. Cover. Add butter, mix well, put on hold in a water bath.
Once your 2 preparations are cooked, cut into small pieces rabbit, put the spoon of oil and mix in a pan.
Then add the puree, mix well, and with a punch having your rabbit preparation and puree it.

Serve immediately. Good tasting !

Menetou Salon blanc : Domaine Gilbert 2012 (

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