Imprimer ma sélection
Preparation
In a large bowl, mix together flour, salt and pepper and drop in rabbit pieces, making sure to coat well.
Put rabbit in a freezer bag. Remove as much air as possible from the bag and seal.
Fill a large freezer bag with: carrots, parsnips, thyme sprigs, bay leaves, then onions. Remove as much air as possible from the bag and seal.
In a large bowl, blend together mustard and maple syrup.
Add cubed squash and sweet potato and mix well.
Place in a third large freezer bag. Remove as much air as possible from the bag and seal.
Mark the recipe name and date on each bag with a permanent marker. Indicate “1/3” on the first bag containing the rabbit, “2/3” on the second bag containing the carrots, parsnips and onions, and “3/3” on the third bag containing the squash and sweet potato. Place in freezer.
Thaw bag with rabbit in the fridge before cooking.
Heat olive oil in an ovenproof enamelled cast iron pan.
Empty contents of second bag into the pan, then add thawed rabbit.
Cook over medium heat a few minutes and add stock.
Cover and place in oven preheated to 300°F (150°C) for 1 ½ hours.
Heat cream and whip with 1 Tbsp. (15 mL) flour.
Add frozen squash and sweet potato cubes from bag 3/3 and heated cream to the pan. Cook another hour.
Garnish with chopped herbs, to taste, and serve with a side salad or crusty bread.
Cook another hour.