Sauté de Cabri

6 people – total time 1h40

1 rabbit cut into pieces, 12 slices of smoked bacon, 6 soupspoons of herb mustard, 1 large sliced onion, 6/8 potatoes, 20cl of single cream, 250g of Beaufort cheese cut in to fine slices, freshly crushed pepper.

Peel and wash the potatoes, cut in to fine slices and arrange in the bottom of a gratin dish; pour on the single cream and the pepper.

Coat the rabbit with the herb mustard. Roll the bacon round the pieces.

Place them in the dish and put the slices of onion on the top. Cover the whole preparation with tin foil and place in the oven at 200/220°C for 1h30.

Take the dish out of the oven and cover with the slices of Beaufort.

Replace the dish in the oven and serve as soon as the Beaufort has turned a lovely golden brown colour .

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	Rabbit with Beaufort cheese
6 people – total time 1h40 1 rabbit cut into pieces, 12 slices of smoked bacon, 6 soupspoons of herb mustard, 1 large sliced onion, 6/8 potatoes, 20cl of single cream, 250g of Beaufort cheese cut in to fine slices, freshly crushed pepper. Peel and wash the potatoes, cut in to fine slices and arrange in the bottom of a gratin dish; pour on the single cream and the pepper. Coat the rabbit with the herb mustard. Roll the bacon round the pieces. Place them in the dish and put the slices of onion on the top. Cover the whole preparation with tin foil and place in the oven at 200/220°C for 1h30. Take the dish out of the oven and cover with the slices of Beaufort. Replace the dish in the oven and serve as soon as the Beaufort has turned a lovely golden brown colour . [Print] [Return]