Français
| Register    
Search

Advanced research

Grilled Rabbit with Summer VegetablesTheWorldWideGourmet.com

Total time: more than 2 hr

Preparation time: 10-15 minutes
Marinating time: 4 hours
Cooking time: Depends on thickness

Difficulty: Easy

Add to favorites Print
Nutritional values

per 100 g

per portion

Energy:119.2 kcal

Proteins:12 g

Fats:1.3 g

Carbohydrate:14.8 g

Fibers:0.8 g

Sugar:13.8 g

Cholesterol:43.1 mg

Sodium:44.3 mg

Calcium:14.4 mg

Energy:628 kcal

Proteins:63.3 g

Fats:7 g

Carbohydrate:77.7 g

Fibers:4.4 g

Sugar:72.5 g

Cholesterol:226.8 mg

Sodium:233.1 mg

Calcium:75.8 mg

SIMILAR RECIPES

  • Rabbit Brochettes with Sesame and Diced Mango

  • Grilled Saddle of Rabbit with Cocoa and Confit Shallot Jus

  • Rabbit Skewers with Barbecue Sauce

  • Blue-Cheese Stuffed Rabbit Legs en Papillote

  • Rabbit with Honey, Rosemary and Wheat Beer

VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

8

forequarters of rabbit

1

eggplant

2

zucchini

8

small potatoes

fleur de sel and freshly ground pepper

olive oil

4

cloves of garlic

bay leaf, rosemary, lemon thyme

METHOD

  1. Ask your butcher for the forequarters of the rabbit (allow 2 pieces per person).
  2. Four hours before cooking, marinate the rabbit in a bowl with olive oil, bay leaves, a branch of rosemary, the garlic cloves and thyme.
  3. Wash and slice the unpeeled zucchini lengthwise into 7 mm (1/4”) strips. Wash and cut the eggplant into slightly thinner slices. Halve the little potatoes lengthwise. Set the vegetables aside in the refrigerator.
  4. Just before cooking, remove the rabbit pieces from the marinade and place them directly onto the grill. Season with fleur de sel and freshly ground pepper.
  5. Dip the vegetables into the marinade for a few seconds and place them on the grill. Season.
  6. Once the rabbit and vegetables are cooked, transfer them to a platter and serve immediately.

..........
Grégory Coutanceau, Restaurant Les Flots, 1, rue de la Chaîne, 17000 La Rochelle.

Photo and collaboration: Comité Lapin Interprofessionnel and Canetti Conseil. Photograph: Christian Adam. Stylist: Isabelle Dreyfus.


WINE SUGGESTIONS

Zinfandel

Shiraz

Sangiovese

CHEF'S NOTES

The front quarters of the rabbit are unjustly neglected. They are often the meatiest parts, easy to eat with the fingers.
You can use any vegetables in this recipe. It’s quick, simple and nutritious.



RECIPES
PRODUCTS
ENTERTAINING
CHEFS
HINTS & TIPS
GLOSSARIES

© Copyright 9213-5144 Québec 1996 – 2012

Contact Us Terms & Conditions Hosted by Windows Azure
Tool Box