Garlic Rabbit

Season the rabbit stew with salt and pepper. Fry in portions in the hot clarified butter. Remove and place in a roasting pan.

Melt the gravy with the white wine and Noilly Prat. Pour it to the rabbit stew.

Remove the cloves from the garlic bulbs and peel them, but leave them whole. Add to the rabbit ragout form.

Pluck the parsley leaves from the stems and spread evenly between the ragout. Add the bay leaves.

Stir the sour cream and the whole cream and season with salt and pepper. Pour between the pieces of meat. Cover the roaster with aluminum foil or a lid.

Meanwhile, steam the rabbit stew in the oven heated to 220 degrees on the second rack from the bottom for 75 to 90 minutes until soft.

Serve with roasted new potatoes in their skins or bread toasted in olive oil, spread with the braised garlic cloves and seasoned with a little salt and pepper.

Tip: Instead of clarified butter, you can also use butter in most cases.

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