Sep 01 2004

Rabbit, mushrooms, strawberries

Lapin aux coulemelles

Cut your rabbit in pieces, fry it in some olive oil with spring onions, add salt, pepper and 2 soup spoons full of cumin seeds. When the rabbit is golden brown it is cooked.

Add a small glass of balsamic vinegar and leave it for about 10 minutes. It should boil slowly.

Serve on warmed plates with the coulemelles.


Never wash the mushrooms, wipe them with a cloth to remove the earth. Cut them in pieces and sweat them in a non-stick pan without anything for about 10 minutes.

Then fry them in butter, salt and pepper – not too long as they have to stay tender.

Serve with the rabbit.

Pigeons flambes aux raisins

Wrap your pigeons with bacon, fry them in butter, salt and pepper. To check if they are cooked, stick with a knife to see the colour of the juice, they should stay pink inside and the juice must be pale pink.

Pour a small glass of cognac over them and light it. Move your pan from one side to the other to burn all the cognac.

Add the grapes, cover and leave on a low heat for ten more minutes.

They need quite a lot of pepper but not too much – taste your sauce and adjust to your liking.

Serve on a bed of steamed green cabbage and on warm plates.

Fraises des bois au vin

Put your strawberries in a bowl with sugar and a good claret, leave in a cool place for an hour and serve.

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