Recipe Rabbit confit with gratin potatoes


  • For 4 people:
  • 1 rabbit
  • 4 potatoes
  • 1 head of garlic
  • 1 piece of chilli pepper
  • 4 tablespoons fresh cream
  • 2 l of water
  • olive oil
  • Salt
  • 6-8 pepper balls
  • 50 g of herbs from Provence

Preparation of the recipe for Rabbit confit with gratin potatoes:

Peel the potatoes, cut them into thin slices with the help of the mandolin and soak them in a bowl with water, salt and a few balls of pepper for about 12 hours. Then, spread them in a baking dish and add some of the soaking liquid. Spread the potatoes with the fresh cream and sprinkle with herbs from Provence. Bake at 210º C for 1 hour.

Put plenty of oil in a casserole with a whole garlic head and a chili pepper tip. Chop the rabbit and season it. Enter it in the casserole and let it confit at 50-55º for approximately 15 minutes.

Then, transfer the pieces to a casserole with plenty of hot oil and fry them briefly.

Flatten the rabbit with a piece of potato pie. Sprinkle with salt crystals and serve.

Video: Rabbit In Creamy Mustard Sauce. Classic French Recipes (February 2020).

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