Braised Rabbit Ears à la Provence

French cuisineMeat dishesSimmered dishes

Carrots and potatoes try to distract you from the truth—those are real rabbit ears. Surprisingly gelatinous and flavorful, each bite whispers apologies to Peter Rabbit. A sultry dish that could pass as a secret item in a shadowy French bistro.

材料

rabbit ears2 pieces
baby potatoes6
carrot1
mushrooms5
white wine100ml
vegetable broth200ml
thyme1 sprig
olive oil1 tbsp

作り方

  1. 1

    Heat olive oil in a pot and sear rabbit ears on both sides

  2. 2

    add carrots

  3. 3

    potatoes

  4. 4

    and mushrooms and sauté briefly

  5. 5

    pour in white wine and cook off alcohol

  6. 6

    then add broth and thyme

  7. 7

    cover and simmer for 40 minutes on low heat

  8. 8

    reduce liquid by half

  9. 9

    season and serve

🗨️コメント： The ears just melt... a crime I wouldn’t mind committing again.
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