Rabbit in a low-fat sauce
By Alazais du blog Sucré Salé et vice versa !
Level of difficulty Easy
Preparation time 20mins
Cooking time 20mins
Cost Average budget
Brown the rabbit, cut into pieces, in a large stew pot with the olive oil.
When golden brown, remove and fry the garlic and chopped onion in the same pot.
Once the onions are soft, add the drained mushrooms.
When they rendered most of their water, add the rabbit. Reduce the heat and simmer for 5 minutes.
Dissolve the two stock cubes in 50 to 80 cl of water.
Pour the stock over the rabbit, adding more water to cover the entire rabbit. Salt and pepper. Add the bouquet garni. Cover and simmer over low heat for 30 minutes. If necessary, uncover and cook another 10 minutes until the water has evaporated completely. Add the creme fraiche and leave just enough time to reheat.