LORANGE CRÊPE Recipe

Prepare the Rabbit

In a heavy pot, submerge the rabbit legs in duck fat. Add garlic, thyme, salt, and black pepper.

Cook the Rabbit

Cover the pot and simmer on low heat for about 2-3 hours, until the meat is tender and falls off the bone.

Shred the Meat

Once cooked, remove the rabbit legs and allow to cool slightly. Shred the meat and set aside.

Sauté the Vegetables

In a saucepan, melt 2 tablespoons of butter over medium heat. Add diced onion, carrot, and celery. Cook until softened.

Add Stock and Wine

Pour in the rabbit stock and red wine. Bring to a boil, then reduce heat and simmer for 20-30 minutes until reduced.

Strain Sauce

Once reduced, strain the sauce through a fine sieve to remove solids. Return the liquid to the pot and keep warm.

Rinse the Rice

Rinse the wild rice under cold water to remove any debris.

Cook the Rice

In a saucepan, combine wild rice, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for about 45-50 minutes until tender.

Fluff the Rice

Once cooked, remove from heat and let stand for 10 minutes. Fluff with a fork before serving.

Whisk Egg Yolks

In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and thick.

Create a Double Boiler

Place the bowl over a pot of simmering water, ensuring the bowl doesn't touch the water. Continue whisking until the mixture thickens.

Add Butter

Gradually add the melted butter while whisking continuously until the sauce is thick and creamy. Stir in chopped dill and season with salt.

Make the Batter

In a mixing bowl, combine flour, eggs, milk, and a pinch of salt. Whisk until smooth and let rest for 30 minutes.

Cook the Crêpes

Heat a non-stick skillet over medium heat and melt a bit of butter. Pour a ladle of batter into the skillet, swirling to coat the surface. Cook for 1-2 minutes until set, then flip and cook for another 1 minute. Repeat with remaining batter.

Assemble the Crêpes

Fill each crêpe with rabbit confit, roll them up, and place on a plate. Drizzle with rabbit sauce and dollop with dill hollandaise before serving.