Rabbit in Red Peppercorn sauce with Noisette Potatoes
- Rabbit - 1, cut in 8 pieces
- Extra Virgin Olive Oil - 4-6 tablespoon
- Shallot - 2, medium, sliced
- Champignon - 1 cup, cut in quarters lengthwise
- Garlic - 2 cloves, chopped
- White wine - 1 cup
- heavy whipping cream - 1 1/2 cup
- Tarragon - fresh, chopped, 3 teaspoons
- Red Peppercorns - 1-2 Tablespoons, whole
- Potatoes - 4 large
- Corn oil - to fry the potatoes
- Peel and cut the potatoes in rounded pieces using a noisette tool. Fried them in hot corn oil. Sprinkle salt and reserve in a platter.
- Cut the rabbit in 8 pieces. Wash and pat dry. Season with salt and pepper. Coat lightly with flours.
- In a heavy deep pan bring to boil 2 tablespoons of olive oil. Sear the rabbit in batches on both sides -one at a time- until browned. Reserve the rabbit pieces on a platter.
- Remove the pot from the heat. Clean with a paper towel (don't wash, we want to keep the flavors). Pour 2 tablespoons of Grand Marnier. With a wooden spoon scratch the bottom to remove the scraps.
- Once the liquid is almost evaporated, add 1 tablespoon of olive oil. Heat and stir the shallots and garlic for 2-3 minutes. Turn the heat to high and add the mushroon. Saute until browned.
- Add the wine and let it evaporate for a couple of minutes.
- Add the cream, red peppercorns and tarragon bring to boil and then lower the heat. Add the rabbit pieces, cover and cook for 15 minutes approx. (the rabbit needs to be tender).
- Once the rabbit is cooked, add the potatoes and stir gently into the sauce. Once they are hot, remove the pot from the heat.
- Plate as shown on the picture below.
If you are not familiar with rabbit, this creamy red peppercorn tarragon sauce will make you love it.Add to Favourites