Bergerac
Surtout nuageux
8°C
 

Duras
Nuageux
8°C
 
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Vol au vent rabbit curry

Vol au vent rabbit curry Masque

Ingrédients

For 4 people :

  • 480 g of rabbit meat
  • 4 crusts vol au vent
  • 50 g flour
  • 80 g of butter
  • 50 cl of milk
  • 10 mint leaves
  • Salt / pepper / nutmeg

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  • Preparation
  • Difficulty
    Easy
  • Baking
  • Imprimer
1

Heating the furnace to 180 ° C.

2

In a saucepan, melt 50g of butter over low heat; Once melted, add the flour all at once, mix well with a wooden spoon, cook the mixture until it becomes golden yellow. Roux is then at the right temperature; add the milk and turn constantly with a whisk until the sauce béchamel thickens then add the curry, mix well and keep warm. Adjust seasoning if necessary.

3

In a skillet, heat 30g butter and a spoon of oil; when it is hot sear the rabbit pieces; season with salt, pepper and nutmeg. Mix half with béchamel and reserve the other half for decoration.

4

Claim warm baked crust for 5 minutes, top with béchamel sauce and arrange pieces of rabbit jumped over. Sprinkle with chopped mint.

5

Hot taste, with the suggestion accompanying green beans.