Sauté de Lapin (Sauté of Rabbit) is a traditional French recipe for a classic dish of farmed rabbit that is pan-fried in butter and served with a white wine and shallot sauce. The full recipe is presented here and I hope you enjoy this classic French version of: Sauté of Rabbit (Sauté de Lapin).
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Ingredients:
4 tbsp butter or lard
1 tender, young, farmed rabbit, jointed
3 shallots, chopped
1 tbsp chives, chopped
120ml white wine
juice of 1 lemon
salt and freshly-ground black pepper, to taste
Method:
Melt the butter or lard in a heavy frying pan. Add the rabbit pieces and fry until browned. Season to taste, then lower the heat and continue cooking for about 15 minutes, turning the pieces from time to time so they cook evenly. Remove from the pan and set aside to keep hot.
Add the shallots to the pan and cook for about 5 minutes, or until softened but not coloured. Now add the chives and white wine. Stir to combine then bring to a simmer and cook for 10 minutes.
Sprinkle the rabbit pieces with lemon juice then season the white wine sauce to taste before pouring over the rabbit. Serve with pasta and croûtons of fried bread.
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