Rabbit with Vegetables and Lentils

1hr 10m
Preparation/cooking time: ca. 25m + Braise: ca. 45m

For 4 people

Nutritional Information

Contains 357 Kcal


  • clarified butter to fry
  • 1.25 tsp. salt
  • 700 g rabbit ragout
  • 1 onion, finely chopped
  • a little pepper
  • 300 g carrots, cut in half lengthways and then across into 1-cm pieces
  • 200 g celery, cut into 1-cm pieces
  • 200 g mushrooms, cut into quarters
  • 100 g green lentils
  • 1 dl white wine
  • 3 dl meat bouillon
  • 2 tbsp. brown Maizena Express cornflour
  • 3 sprig thyme
  • 1 tbsp. condimento bianco
  • salt and pepper to taste

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  • Heat the clarified butter in a frying pan. Reduce the heat a little. Fry the meat all over in batches for approx. 10 mins. per batch, remove, season. Wipe the cooking fat from the pan and add a little clarified butter if necessary. Sauté the onion and remaining ingredients with the mushrooms for approx. 5 mins. Add the lentils and cook briefly. Pour in the wine and stock, bring to the boil. Add the thyme, reduce the heat. Return the meat to the pan, cover and cook on a low heat for approx. 45 mins. Stir the cornflour into the hot liquid, cook for about another 2 mins. Stir in the balsamic, season.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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