Brasserie Dupont Tourpes Belgique Brasserie Dupont Tourpes Belgique Brasserie Dupont Tourpes Belgique Brasserie Dupont Tourpes Belgique Brasserie Dupont Tourpes Belgique Brasserie Dupont Tourpes Belgique Brasserie Dupont Tourpes Belgique

Brasserie Dupont tourpes. lapin à la Moinette.


Moinette-braised Rabbit

(Claude Allard)


·       Brown the pieces of rabbit in butter, putting the offal aside.

·       Brown 7 diced carrots, 5 peeled and sliced apples, 300g of sliced mushrooms, 6 peeled and finely chopped shallots and 2 peeled and finely chopped onions in a cooker.

·       Season with thyme, salt and pepper.

·       Add the golden rabbit and ¼ to ½ liter of sour cream.

·       Bring to a boil over high heat

·       Add 1 liter of Moinette Blonde and the coarsely chopped offal.

·       Heat and let/make foam

·       The dish has to keep on simmering uncovered over low heat for at least 2 hours.

·       Once the dish is cooked, take out the pieces of rabbit and the thyme and mix the sauce.

·       Once the rabbit has cooled down, separate the flesh from the bones and pour the sauce on the rabbit.

 

Bon appetit …  Enjoy !