Ripailles
Rabbit Flambéed with Cognac / Lapin flambé au Cognac
Page 282
Cuisine: French | Course Type: Main Courses
Tags: cooking with alcohol rabbit
Recipe Reviews
friederike from Berlin,
Not bad, quite easy to prepare, but not very explicit in taste, nor very special. There was very little taste to the rabbit, on the contrary, it tasted a little like chicken. We might have fared better with a wild in place of a tame rabbit, though that of course is nothing to do with the recipe (not that it mentions that issue). With a whole soup ladle of cognac, I would have expected a stronger effect, but that wasn´t the case. And last, the meat was slightly dry even though we cooked it right according to the instructions. Just a bit of a shame of the meat.
We served this with Hokkaido and Cinnamon Gratin, which, aside from the critique on the gratin and it's texture, was a good combination as such.
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