Rex du Poitou with onion
For 4 to 5 people
• 1 young rabbit (about 1.2kg)
• 80g of butter
• 1 big onion
• Juice of one lemon
• 2 tablespoons of water or vinegar or flavoured vinegar
• Salt, pepper
Preparation
Dice the rabbit in chunks if bought whole, or have it diced by your butcher at the time of buying. Peel the onion, then slice it finely or chop it coarsely.
Cooking
Melt the butter in a frying pan (or a wok), then brown the chunks of rabbits. When the rabbit is golden, put the sliced or chopped onion in the pan or wok while stirring. Cook for 15 to 18 minutes on high heat. Stir often. At the end of cooking, baste with the lemon juice. Deglaze the pan with 2 tablespoons of water or vinegar.
Arrange
the chunks in a serving platter, baste them with the deglazing juice and serve immediately. This recipe will go well with peas.
