User Login
Rabbit with pasta and chanterelles
Rabbit with pasta and chanterelles
0
0 Review.
Time:
Prep:
Cook:
Price:
Diff.:
This is a French country classic in the autumn when you can find both rabbit legs and chanterelles in the shops. This is a different recipe that will surprise your dinner guest. The trick to success is to cook the meat slowly on low heat, otherwise it will become dry quickly.

Ingredient List for 2 servings:
Button
2 Rabbit legs
Button
500 gr Chanterelles
Button
2 tablespoons Butter
Button
3 teaspoons Mustard
Button
100 ml White wine
Button
250 ml Heavy cream
Button
30 gr Parsley
Button
200 gr Pasta
Instructions:
Button
Fry the rabbit legs in butter on both sides in a frying pan on low heat. If you cook it on to high heat the meat will be to dry.
Button
In the mean while: Clean the chanterelles and fry together with butter and parsley in a frying pan, make sure you keep them warm in a bowl when they are done.
Button
Cook the pasta according to the instructions on the package.
Button
Place the rabbit legs on a plate and cover them so they keep warm.
Button
In a casserole mix the white wine, heavy cream, and the mustard together.
Button
Put the rabbit legs in the casserole and cover them with the sauce.
Button
Serve the rabbit together with the pasta, the sauce and the chanterelles.
A selection of recipes from the same country.
This recipe is from France
The homemade kougelhopf is a specialty in the region Alsace in France. It used to be the cake worthy all occasions such a s weddings, Christmas, birthday parties and so on. Nowadays you can serve it as a breakfast, or as a afternoon coffee bread.
An omelet is quick to make, and you can eat it for breakfast together with some bacon, or as a lunch together with a salad on the side. This recipe is for omelet with ham, cheese and arugula, but you can take whatever ingredients you have at home as filling. You can also do it without any filling at all, so-called plain omelet.
This is a traditional French Alsacienne tarte flambée (flammekueche). There is 2 other ways of topping as well, if you add some mushrooms it is called forestière, and with some grated cheese it is called gratinée. The bacon or fine pork should be with not much fat if possible, and cut in thin slices.
Translate
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.