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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