Rabbit Lyonaisse

[Gimlet]

This is an easy old favourite. Its not really a Lyonaisse proper but its dead easy and very tasty.

 

Serves 4.

 

Filletted saddle and loins from 2 large or 3 smaller rabbits

4 large white spuds, peeled and sliced

2 large onions finely sliced

2 cloves garlic, sliced

white mushrooms, sliced

1 pint good chicken or rabbits stock

2 bay leaves

Sprig of thyme

Butter

Extra virgin olive oil

 

Place the rabbit loins between two pieces of cling film and bash flat with a rolling pin. Cut the flattened meat into strips and dust in flour seasoned with salt and pepper.

Take a large shallow baking dish or Gratin dish and cover the bottom with a good layer of sliced onion. Add a layer of sliced potato, season, add a layer of mushrooms and a sprinkle of the garlic, a sprig of thyme and a bay leaf. Add a couple of pieces of butter, a splash of good olive oil and cover with a layer of the rabbit meat.

Repeat these layers until the dish is filled to within an inch of the top. Pour over the stock so the dish is abou 2/3s filled. Finish with a thick layer of sliced potato. Season, add a couple of pieces of butter and a splash of olive oil.

Bake slowly in a moderate oven for a good 1 1/2 hours and until the potato topping has browned.

Serve with a crusty bread and greens of your choice. Very good with peas and broad beans.

 

Uncooked, stripped rabbit carcases make very good stock. Prepare and simmer in the same way as chicken stock then sieve into a clean bowl and skim when cold and you get a clear stock almost like consomme. Avoid parts of carcases that have shot damage as bloody or haemorrhaged flesh will cloud the stock.

Edited October 21, 2012 by Gimlet