Le lapin en cocotte à l’ail from Magrets & Mushrooms: More Country Recipes from South-West France by
Garlic is never far away from South-West cooking, and rabbit does not escape its attraction. The pink garlic from Lautrec is best for the next dish, although it is not available until July. In the ...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- salt
- pepper
- a good handful of parsley, finely chopped
- 40 (yes, 40) cloves garlic, unpeeled
- 1 tbsp olive oil
- 1 rabbit
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Le lapin bonne femme from Magrets & Mushrooms: More Country Recipes from South-West France by Jeanne
app.ckbk.com
Le Lapin à la Moutarde from Magrets & Mushrooms: More Country Recipes from South-West France by Jean
app.ckbk.com
Compote of Rabbit with Prunes from The Cooking of South West France by Paula Wolfert
app.ckbk.com
Lapin A La Cocotte (Rabbit stew)
countryroadsmagazine.com
La pintade en cocotte from Magrets & Mushrooms: More Country Recipes from South-West France by Jeann
app.ckbk.com
Lapin Rôti à la moutarde from The Country Cooking of France by Anne Willan
app.ckbk.com
Old-Fashioned Rabbit Soup from The Cooking of South West France by Paula Wolfert
app.ckbk.com
Roast Rabbit With Green Garlic Sauce Recipe
cooking.nytimes.com