The table of old times,
The Book of Recipes

Orange rabbit

Era: XVIIth century / Category: flat

Moonstone, the cook (1656)

Ingredients

for 6 persons :

  • 1 rabbit of about 1.2 kg
  • 50 g bacon
  • 20 cl of dry white wine
  • 20 cl of poultry
  • 1 large onion
  • 1 clove of garlic
  • 1 bouquet garni (thyme, parsley, bay leaf, chibon, etc.)
  • 1 tablespoon of flour
  • 2 oranges: one for the juice and one for the decor
  • Salt, pepper
  • A few strands of flat parsley

The preparation

1- Cut the rabbit into pieces. In a casserole dish, melt the bacon then bring the pieces of meat back until they are golden brown.
2- Sprinkle with a little flour, dirty and pepper slightly, then add the finely chopped onion and garlic. Let melt over low heat for a few minutes.
3- Then pour the white wine and the hot broth to wet the preparation. Add the bouquet garni, partially cover and simmer over medium heat for about 50 minutes.
4- Then incorporate the juice of an orange and continue cooking over very low heat still 15 minutes, while the perfumes intertwine harmoniously.
5- Just before serving, rectify the seasoning if necessary. Decorate fine orange rings and chopped flat parsley.

Annotations

• Here is the original recipe: “Put your rabbits in four, drop them with big bacon, pass them in the pan with melted bacon; Put them in a terrine with broth and a glass of white wine, a package, pepper, salt, a little orange and fried flour. »»

Moonstone, the cook, 1656