Lapin Recipe

Inspired by Restaurant Le Clan

Time2h

Serves4

Panais / Jus de gibier / Maitakés / Truffes des Appalaches

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Ingredients

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Main Ingredients

1 whole, about 4-5 lbs Rabbit (Lapin)

3 medium Parsnips (Panais)

7.05 oz (200 grams) Maitake mushrooms (Maitakés)

1 3/4 oz (50 grams) Appalachian truffles (Truffes des Appalaches)

For the Sauce

1.06 cup (250 ml) Red wine

2 1/8 cup (500 ml) Rabbit stock or game stock

2 medium Shallots

1 tsp Thyme

1 3/4 oz (50 grams) Butter

to taste Celtic sea salt

to taste black pepper

Method

Preparation of Rabbit

Roast the Rabbit

Preheat your oven to 180°C (350°F). Season the rabbit generously with salt and black pepper. Place it in a roasting pan and roast for about 1.5 hours or until the internal temperature reaches 75°C (165°F). Baste it occasionally with its own juices.

Prepare Parsnips

While the rabbit is roasting, peel and chop the parsnips into even-sized pieces. Boil in salted water until tender, about 15-20 minutes. Drain and set aside.

Sauté Maitake Mushrooms

In a pan, melt 25 grams of butter over medium heat. Add the chopped Maitake mushrooms and sauté until golden brown, about 5-7 minutes. Season with salt and pepper.

Make the Sauce

In a saucepan, melt the remaining butter and add finely chopped shallots. Sauté until translucent. Pour in the red wine and reduce by half. Add the rabbit stock and thyme, simmer until slightly thickened. Season to taste.

Assembly

Plate the Dish

Once the rabbit is roasted, allow it to rest for 10 minutes before carving. Arrange the parsnips and sautéed Maitake mushrooms on a plate. Top with slices of rabbit and drizzle with the sauce. Grate fresh Appalachian truffles over the top before serving.