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Rabbit and vegetable parcels
Serves 4
12 rabbit legs
6 cabbage leaves
8 small carrots
4 small courgettes
4 sprigs rosemary
4 sprigs thyme
4 bay leaves
Salt & pepper
Morteau sausages with herby fromage frais
Serves 4
2 Morteau smoke-cured
sausages
12 medium-sized potatoes
500ml white wine
Herby fromage frais
250g fromage frais
Parsley
Chives
1 garlic clove
Salt & pepper
Meat
36
Preparation: 30 min
Cooking: 30-35 min at 100°C
Bone the rabbit legs and season with salt and
1.
pepper. Wash the cabbage leaves, cut in half
and discard the tough central rib. Peel and wash
the carrots and courgettes and cut into batons.
Place one rabbit leg on each half-leaf, top with
2.
a few vegetable sticks and roll up to form small
parcels.
3.
Pour a litre of water into the water tank. Arrange
the rabbit parcels in one basket and the
vegetables, rosemary and seasoning in the
other. Put the lid on and cook for 30-35 min.
Allow the water to drain.
4.
Serve hot, drizzled with olive oil or chilli oil,
according to taste.
Preparation: 10 min
Cooking: 25-30 min at 100°C
1.
Pour 500ml white wine and 500ml water into
the water tank.
2.
Prick the sausages with a fork and place them in
the lower steamer basket.
Peel the potatoes and place them in the upper
3.
basket.
4.
Put the lid on and steam for 25-30 min.
5.
Meanwhile, combine the fromage frais with the
chopped parsley, garlic and chives. Add 1 tbsp
white wine and season with salt and pepper.
6.
Slice the sausages and serve with the potatoes
and sauce.
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