Gastronomixs

Rabbit à la royale

'A la royale' is a typical French method of preparing hare; here it is used on rabbit.

Creation by Bas van Kranen, Bord'Eau* restaurant, Amsterdam, the Netherlands.

Rabbit à la royale

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Ingredients

10

 

carcasses, front legs and hind legs

3

 

onions

1

 

carrot

200

g

smoked bacon

2

cloves

garlic

3

 

bay leaves

5

 

cloves

3

litres

red wine

500

ml

red port wine

10

litres

water

500

g

gingerbread

200

g

apple syrup

200

g

redcurrant syrup

250

g

butter

 

 

rabbit blood

5

 

rabbit saddles

 

 

neutral oil

 

 

salt and pepper

Preparation method

  • Brown the carcasses and legs at 160°C for 40-60 minutes.
  • Finely chop the garnishes and fry briskly in a large pan.
  • Add the carcasses and the legs.
  • Deglaze the mixture with the red wine, port, and water.
  • Leave to reduce on a low heat for twelve hours.
  • Pass the sauce through a sieve.
  • Finish off the sauce with the butter, treacle, syrup, and gingerbread.
  • Season the mixture to taste with salt and thicken with fresh rabbit blood according to taste and required consistency.
  • Remove the membranes from the rabbit saddles.
  • Fry the rabbit saddles whole in neutral oil until cooked to satisfaction.
  • Cut the fillet away from the spine and season to taste with salt and pepper.
  • Serve with the sauce. 

Serving suggestions

  • In combination with parsnip and coffee.
  • Use this sauce as a base for jugged rabbit with the pulled meat. 

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