Recipe: Casserole of Rabbit with Garlic

one are the salads fresh and light! The first frosts of us want good tasty dishes ready to warm us. We’ll start slowly with this recipe of rabbit meat and lean digestible and so tasty when you take good care not to dry. This dish is Southern in good company with a red wine from the Languedoc Roussillon rich Cabernet Sauvignon (see our suggestions below).


Serves 4 to 6 people:

• 1 rabbit farmer cut into pieces (young to make it soft)
• 12 large cloves garlic
• 2 cups dry white wine
• 4 tablespoons olive oil
• 1 teaspoon thyme
• 1 bay leaf, cut into 2 pieces
• salt and black pepper

1.In a large pot (cast iron preferably) sauté the rabbit in olive oil. When it is colored, add the thyme, bay leaf, pepper (3 to 4 grinds) and salt.

2.Grain rid their skin of garlic, cut into 2 pieces lengthwise and remove the seeds. Add them to the rabbit while stirring. When the garlic releases its aroma, immediately add the white wine. Caution: Do not brown garlic.

3.Simmer, covered, about thirty minutes. Serve hot with steamed potatoes.