Suggested material offered in store
1.5 kg rabbit, cut into pieces
1 sprig of sage, chopped
1 sprig of rosemary, chopped
100gr pancetta, diced
125ml white wine
250ml cooking cream (35%)
Salt and pepper
Preheat oven to 180-200°C.
Lay the rabbit in an oven-proof casserole (stainless steel is best).
Add the herbs, pancetta and 50 gr butter.
Mix the ingredients and roast for 60 minutes.
While roasting, add water to the pan if needed.
Once the rabbit is roasted, transfer it onto another baking dish.
Keep it in a warm oven while preparing the sauce.
Heat the pan with the sauce on a stove-top ring.
Deglaze with the brandy.
When the brandy is hot, light it with a match.
Scrap the bottom of the pan to obtain a savoury sauce.
Sieve through a strainer and put back on the stove.
Add the wine and cream.
Add the remaining butter and mix thoroughly.
Put the sauce over the rabbit and serve.
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