January 26, 2022
May 18, 2019

Rabbit with lemon and Parmesan cheese

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Rabbit with lemon and Parmesan cheese


45 ml (3 tablespoons) of olive oil 
12 shallots, peeled and cut in half 
6 cloves garlic, peeled and lightly crushed 
45 ml (3 tablespoons) 
750 ml lemon juice ( 3 cups) chicken broth 
1 to 2 parmigiano reggiano cheese crusts 
10 ml (2 teaspoons) capers, coarsely chopped 
1 lemon, grated zest only 
30 ml (2 tbsp) chopped fresh chives 
Salt and pepper


In a large skillet or saucepan, brown the rabbit in the oil. Add the shallots and garlic and continue cooking until lightly browned. Salt and pepper.

Deglaze with the lemon juice. Add broth, cheese crusts and capers. Bring to a boil. Cover and simmer 1 hour.

Remove the lid and continue cooking for about 20 minutes or until the sauce is reduced by half.

Correct the seasoning and pepper well.

Sprinkle with lemon zest and chives. Serve with steamed potatoes or egg noodles.

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