Rabbit with Bleu d'Auvergne sauce
Cut the rabbit into pieces. In a marmite stewing dish sauter (browned by frying in high heat with butter or oil) the meat until golden, place on a dish and keep warm. Peel and cut the onion, the carrots and leeks into small pieces, stew them in a marmite-stewing dish with the thyme and laurel leaf. Add the pieces of rabbit and enough water to just cover them, bring to the boil, turn down the heat and let it cook over low temperature for about 20 minutes. While this is cooking prepare the cabbage stew.
Take away the outside cabbage leaves, and then cut the cabbage into two, further cutting each section into six small stripes. In a frying pan sauter the bacon, add the cabbage stripes, salt and pepper and cook over low heat for 15 minutes.
Remove the pieces of rabbit from its juices still keeping them warmed. Pass the juices through a sieve. Bring the juices to the boil and add the Bleu d’Auvergne (first, cut into small chunks) by mixing it in gently with a beater, season with salt and pepper. Repass through the sieve. Serve the rabbit on a serving dish; pour the cheese sauce over it. Serve the cabbage stew on a separate dish.
Comments: An ideal dish for those cold winter evenings, filing but still not too heavy. No to difficult to prepare, worth the effort! Rabbit is a traditional French country dish that makes a nice change from other usual poultry. The savory sauce marries well with the meat
100g Bleu d’Auvergne
1 tablespoonful of olive oil
1 twig of thyme
1 laurel leaf
Salt and pepper
For the cabbage stew
Coteaux du Tricastin Red