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Gibelotte from Rabbit

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Gibelotte from Rabbit

The perfect gibelotte from rabbit recipe with a picture and simple step-by-step instructions.

  • 1 whole Rabbits
  • Salt pepper
  • Garlic cloves pressed
  • 150 g Smoked pork belly
  • 1 tbsp Clarified butter
  • 4 cl Brandy
  • 40 g Flour
  • 125 ml Meat broth
  • 125 ml White wine
  • 2 El Tomato paste
  • 1 Can Peeled tomatoes
  • 200 g Mushrooms
  1. Wash the rabbit and pat dry. Divide into 8 pieces, season with salt and pepper. Rub with pressed garlic. Chop the pork belly and leave it in a casserole with clarified butter and brown the rabbit parts on all sides. Pour in the brandy, dust with flour, stir. Pour meat stock and white wine on top. Add the tomato paste and the tomatoes with their juice, stir again. Clean the mushrooms, cut in half, add and let the dish simmer for 40 minutes.
Dinner
European
gibelotte from rabbit

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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