Ingredients:

For 4 people:

  • 1 rabbit of 1 kg.
  • 5 cloves of garlic
  • 1 teaspoon of flour.
  • 150 ml. of white wine.
  • 100 ml. Of olive oil.
  • Freshly ground pepper
  • Salt.
  • Fresh parsley.
  • 1 large potato.
For the ratatouille:
  • 1 zucchini.
  • 1 onion.
  • 1 red pepper.
  • ½ eggplant.
  • 1 tomato.

 

Elaboration:

To make this recipe for rabbits with garlic and ratatouille, we start by slicing the rabbit and seasoning it. We peel the garlic and cut it into thin slices, peel the potato and cut it into thick slices.

In a deep frying pan, brown the rabbit pieces on all sides over medium heat. We add the potatoes.
Add the garlic and sauté over low heat until golden brown. Add the flour, stir well and toast.

Add the white wine and 100 ml of water, cover, and cook for 15 minutes over medium-low heat.
Sprinkle with freshly chopped parsley, add salt and wait, uncovered, for the sauce to reduce and take on the body.

Meanwhile, for the ratatouille, dice the onion, the pepper, the zucchini, and the aubergine, fry separately until golden. Add the tomato to the same pan, peeled without seeds, and cut into cubes, let it fry for a few minutes, add the vegetables and let the whole cook. We season.

We serve the rabbit with hot garlic and accompanied by ratatouille and potato.

NUTRITIONAL TABLE PER SERVING

ENERGETIC VALUE    :  423 kcal         

CARBON HYDRATES  :  5.1 g 

PROTEINS   :  18.1 g                                  

FATS  :  33.6 g