User Login
Total time:
Prep.
Cook.
Price:
Difficulty:
Origin: France
Rabbit with pasta and chanterelles
0
0 Review.
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.
Add your comment !
Your Name is required and will be published with your comment.
Your Email is required but will NOT be published with your comment.
By ticking the checkbox you understand and comply to our Terms of use.
Translate
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.