Rabbit in a frying pan
2 servings
30 minutes
Rabbit in a skillet is an exquisite French dish where tender rabbit meat is sautéed to a golden crust, seasoned with aromatic dry adjika, and simmered in a creamy sauce with garlic and green pepper. The French value rabbit meat for its tenderness, lightness, and noble flavor. Thanks to the cream and spices, it acquires a rich creamy aroma with a hint of spiciness. The dish is perfect for dinner in a cozy atmosphere, especially paired with a glass of white wine and fresh baguette. Its refined taste delights every gourmet, revealing the depth of French gastronomy.
1
Wash the rabbit in cold water and leave it in for 10 minutes.
2
Then dry with paper towels and send to the heated oil in the pan.
- Olive oil: 1.5 tablespoon
3
To salt.
- Sea salt: to taste
4
Season with dry adjika.
- Dry adjika: to taste
5
Once the bottom side of the fillet is browned, flip it over.
6
Salt again.
- Sea salt: to taste
7
Season with adjika.
- Dry adjika: to taste
8
Reduce the heat to medium and add sour cream. Add pepper.
- Sour cream 20%: 3 tablespoons
- Ground black pepper: to taste
9
Stir and add green pepper.
- Green pepper in brine: 1 teaspoon
10
Add the pressed garlic after 2 minutes.
- Garlic: 2 cloves
11
Stir and cover with a lid. Lower the heat a bit more.
12
In 10 minutes, the rabbit is ready! Transfer to a plate, season with chili pepper, and serve.
- Ground chili pepper: to taste