Braised rabbit in French style with gratin and cheese crust
Potato gratin, it seems to me, is the most winter dish. It's hearty, delicious, and easy to prepare. I had champignons and a few sprigs of thyme, I also decided to identify them in gratin. And what can I tell you?! He only benefited from it! Well, so that one gratin would not be bored on my large plate, I supplemented it with stewed rabbit. Since the dish is composite, we will make it in parts: first “Gratin”, then “Rabbit”.
Ingredients
Servings 4- potatoes - 4-5 pcs. medium
- carrots - 2 pcs.
- celery root - 2 pcs. (small)
- champignon mushrooms - 5-6 pcs.
- garlic - 2-3 cloves or to taste
- thyme - a few sprigs or to taste
- goat cheese - to taste
- salt and spices - to taste
- refined vegetable oil for greasing the pan
- rabbit paws - 4 pcs.
- mustard with honey ~ 4 tsp
- salt and spices to taste
- dry white wine - 1.5-2 tbsp. l.
- frying oil
- cranberries for decoration
- dill for decoration
Cooking
Step 1
Wash and peel potatoes, carrots and celery root.
Step 2
Cut everything into thin circles (slices). Or pass through a food processor with a special nozzle.
Step 3
Grease a baking dish with odorless vegetable oil. Put carrots on the bottom of the mold, put potatoes and celery on top, salt or sprinkle with spices.
Step 4
Cover the form with foil and put in the oven preheated to 200 degrees. Under the foil, vegetables will cook like in an oven - languish. It takes me about 30 minutes, but of course it all depends on the number of layers and the nature of your oven.
Step 5
Wash the mushrooms, dry with a paper towel, cut across and fry over high heat until tender.
Step 6
Grate the cheese on a fine grater, chop the garlic or pass through a garlic crusher. Mix cheese with garlic.
Step 7
Remove the semi-cooked vegetables from the oven, remove the foil and put back in the oven on the grill mode so that the potatoes are browned. Then take it out again, put the mushrooms on top and sprinkle with cheese mixed with garlic. Return to oven and bake until cheese is completely melted.
Step 8
While the gratin is languishing in the oven, let's cook the rabbit, or rather its paws. It is better to take the front paws, but the hind ones are also good.
Step 9
Wash, dry with paper towels and fry in a slow cooker on the "Frying" program for several minutes on both sides. If you don't really like to fry, then you can not fry.
Step 10
Coat with mustard and spices, add white wine and simmer on the “Stewing” program until tender. It usually takes about 20 minutes, but it all depends on your multicooker.
Step 11
Divide the finished gratin into portions and serve with rabbit and pickled French gherkins, garnish with lingonberries and a sprig of dill.