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Rabbit à la Saintongeaise

It's simmering here!

Stewed Rabbit Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 105 minutes
Energy: 34 kcal / serving

Instructions

  • 1.   Sauté the rabbit pieces in a casserole dish with a drizzle of olive oil.
  • 2.   When they are nicely browned, add the minced shallots and garlic. Sauté until golden while stirring, then pour in the Cognac and flambé.
  • 3.   Next, add the rosé Pineau, the washed cherry tomatoes, the rosemary, salt, and pepper. Cover and let simmer over low heat for 1 hour and 30 minutes.

Ingredients for servings

  • 1 rabbit in pieces
  • 1 olive oil
  • 2 shallots
  • 4 garlic cloves
  • 2 tablespoon of Cognac
  • 25 cl of rosé Pineau des Charentes
  • 250 g of cherry tomato
  • 4 sprig of rosemary
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    34 kcal
    2 %
  • Fat
    0,06 g
    0 %
  • of which saturated
    ?
    ?
  • Carbohydrates
    3,7 g
    1 %
  • of which sugar
    ?
    ?
  • Protein
    0,83 g
    2 %
  • Fibers
    0,96 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference