Rabbit and Lobster Casserole

RECIPE INFO

Serves 3

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INGREDIENTS

  • 3 rabbit sausages
  • 1 lobster (600g)
  • 250g mushrooms
  • 600g baby potatoes
  • 1 shallot
  • Rosemary
  • Chestnut honey
  • Barbera wine vinegar
  • Rabbit stock
  • Candied lemon rinds
  • Olive oil
  • 2 cloves garlic
  • Soft butter

METHOD

Cook the lobster in a pot of salted boiling water. Then, shell the claws and tail and cut into medallions.

Place the rabbit sausages in a pan with butter, garlic and rosemary and fry gently, covered, for 20 minutes. Cut into pieces after cooking.

In another pan, fry the mushrooms in olive oil, adding the potatoes, crushed garlic and rosemary. Add the shallot and some more chopped rosemary, a little chestnut honey and deglaze with a little bit of vinegar and rabbit stock.

Arrange the pieces of rabbit sausage and lobster medallions on top of the mushrooms and potatoes.

Finish the dish by garnishing with the candied lemon rinds.

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