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Braised rabbit with olive and mange-tout - Silent Cooking with Patrick Müller (with recipe)

600 views · Published 9 September 2015 · 9:54 · Indexed 16 October 2026

Channel: wocomoCOOK · 2015 · Howto & Style

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Ingredients: 

1 rabbit  
2 rosemary sprigs
3 thyme sprigs 
4 potatoes
1 garlic bulb 
1 red onion
Pepper 
Salt 
2 bay leaves
Olive oil
Balsamic vinegar
Olive and capers
250g of mange-tout 
White wine

00:00 Put the rabbit in a baking dish and add olive oil, the thyme and rosemary sprigs. Cut the potatoes in half and peel the garlic. Cut the red onion in four and add it to the dish with pepper, the bay leaves, olive oil and a drizzle of balsamic vinegar. Cook during about 10 min at 250°C. Add some white wine and cook again during 20-30 min at 120°C.
 03:17 Remove the rabbit from the oven and cut it up.  Put the thighs in the oven again, at 120°C during about 10 min. Put the back of the rabbit in aluminum foil and keep it warm. Add the olive and the capers to the thighs. 
05:25 Cut the ends of the mange-tout and put them in boiling salted water. Remove the thighs from oven and serve them with the olive, the capers and the cooking juice. 
07:12 Cut the rabbit back into pieces and serve with the potatoes and the red onion. Drain the mange-tout, add butter and brown them. Serve with salt and pepper.

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