Rabbit à la royale
'A la royale' is a typical French method of preparing hare; here it is used on rabbit.
Recipe makes 5 rabbit saddles and 1,5 liters of sauce.
Allergens and dietary requirements
- Egg
- Gluten
- Sulphite
- Cow's milk
- Lactose
Ingredients
10
rabbit, carcass10
rabbit front legs10
rabbit legs3
onions2
cloves
garlic200
g
smoked bacon1
carrot3
leaves
bay leaf5
cloves3
l
red wine500
ml
red port wine10
l
water500
g
gingerbread200
g
apple syrup200
g
redcurrant syrup250
g
butter5
rabbit saddlesas needed
rabbit bloodas needed
neutral oilas needed
salt and pepper