Rabbit with snails
6 servings
60 minutes
Rabbit with snails is an exquisite dish of French cuisine rooted in medieval gastronomy. It combines tender rabbit meat and aromatic snails soaked in a rich sauce of wine vinegar, liqueur, and spices. The rich texture and deep flavor create a harmony of earthy and sweet notes, complemented by hints of saffron and nuts. This dish embodies rustic elegance, where the subtle aromas of spices and herbs unfold in every bite. Perfect for a leisurely dinner with a glass of white wine that highlights its sophistication. Traditionally served with crispy baguette or potatoes to savor every drop of the refined sauce.
1
Snails need to be boiled in advance and thoroughly dried.
- Snails: 12 pieces
2
Salt, pepper, and coat 10-12 pieces of rabbit meat in flour, then fry in vegetable oil in a cast iron (preferably) skillet over medium heat. After about 20 minutes, when the meat is semi-cooked, add chopped onion and bouquet garni to the skillet.
- Rabbit: 1 kg
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: to taste
- Vegetable oil: 0.2 l
- Onion: 1 head
- Bouquet garni: 1 bunch
3
Once the onion turns light brown, add the tomatoes, peeled and seeded, and diced. Stir, let soften, and add vinegar and liqueur. Cover the pot and simmer for about 15 minutes until the liquid reduces by half.
- Tomatoes: 3 pieces
- Wine vinegar: 175 ml
- Anise liqueur: 80 ml
4
Add broth or hot water. The liquid should cover the pieces of meat. Simmer covered for another 20 minutes.
- Bone broth: to taste
5
Fry the rabbit liver. In a mortar, grind saffron, garlic, biscuits, pine nuts, blanched and chopped almonds, and 1 tablespoon of chopped parsley until smooth. Add the liver and grind everything again. Dilute the resulting paste with a small amount of the liquid in which the meat is stewed, and pour the mixture into the pot. Also add the snails.
- Rabbit liver: 1 piece
- Imeretian saffron: to taste
- Garlic: 1 clove
- Sweet biscuits: 2 pieces
- Pine nuts: 12 pieces
- Almond: 8 pieces
- Chopped parsley: 3 tablespoons
- Snails: 12 pieces
6
Simmer for 15 minutes on low heat. Before serving, remove the bouquet garni from the pot and sprinkle the contents with the remaining parsley.
- Chopped parsley: 3 tablespoons