Young rabbit fillets with fresh mushrooms

 Jura Recipe

    In the Jura there are still a large number of rabbits, kept and rared in the fresh mountain air, whose meat contributes to the healthy and simple cooking of the region which has highly praised by Jean-Jacques Rousseau.

 The boletus mushroom was discribed in the Roman times as the food of the Gods. It is now found in abundance in this region making the Jura woods a "paradise" for mushroom-lovers.

Ingredients: Serves 3-4 persons / Preparation time: 1 hour


1 saddle of young rabbit (about 6oo g)


2 cloves of garlic ( unpeeled)


3 shallots


30 g parsley, finely chopped


100 g butter


100 ml dry white wine


200 ml brown stock, thickened


150 g fresh boletus (mushrooms) oil, salt, pepper


Method:


    Cut the saddle of rabbit along the back bone and try until just browning Season. Add the garlic and 2 quartered shallots to the meat and cook in the oven for 15 minutes. Chop[ the remaining shallot and sweat with the sliced boletus and the parsley in half the butter and season. Place these in a buttered earthen-ware dish or a copper "sauteuse" (frying pan).


   Remove the rabbit and skim the fat from the juices. Deglaze the pan with white wine. add the brown stock, reduce and strain. Remove the pan from the heat and slowly in corporate the remaining half of the butter in small knobs. Remove the fillets from the saddle, slice them and redress them on the saddle bone. Garnish with the boletus. Coat with some of the sauce and serve the remainder seperately.


Note: Serve with potato " gratin" and courgettes cooked in butter.


Recommended wine: red Auvernier or Oeil de Perdrix.