Rabbit salad

Rabbit salad

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This is a fresh salad that changes the ordinary.


  • For 4 people :
  • 4 bunny fillets
  • 1 C. to s. olive oil
  • 1 half onion
  • 1 new carrot
  • 8 cherry tomatoes
  • 1 iceberg salad
  • 1 C. to s. raisins
  • 1 bunch of chives chopped
  • 1 C. to s. Herbs of Provence Vinaigrette:
  • 50 g fresh goat cheese
  • 3 c. to s. vinegar
  • 6 c. to s. olive oil
  • 10 cl of liquid cream
  • salt
  • pepper


Soak the grapes in warm water. Cut the rabbit fillets in half. Salt, pepper and roll in the herbs.
Cook them in the oil for 2 to 3 minutes on each side. Let them cool under cover.
Wash salad and vegetables. Slice the salad and onion. Cut the carrot into thin strips. Cut the tomatoes in half.
Mix the elements of the vinaigrette with 2 to 3 tbsp. to s. of water. Drain the raisins and the rabbit.
Season the dish with the salad and half the dressing. Add the meat, vegetables, chives and remaining sauce.