To begin, go to Caesar what is Caesar! And yes, the pun extraordinary (ironically ...) in lieu of title to this post is not mine, I merely copied the name of the recipe found in the book "The best crumble" Fanny Matagne. So, as the name suggests, is a crumble with rabbit and gingerbread. But that name does not indicate is that it's delicious ...
Otherwise, I tried to leave pieces of gingerbread a little bigger in the crumble is species hints charred black, half seen in the photo ... Moral of the story: crumble well gingerbread!
Crumble rabbit spice
Ingredients ( for 2-4 people to be served as an appetizer or main course )
Topping:
- 2 rabbit legs
- 30 g butter (20 g margarine for me)
- 2 onions (I used shallots)
- 10 cl beer
- 2 teaspoons thyme
- 1 tsp brown sugar
Dough:
- 100 g flour
- 25 g Gingerbread
- 80 g butter or
margarine - salt
Remove and chop the flesh of the rabbit. fry in butter for 5 minutes. Book.
Chop onions and fry in a little oil Sprinkle with sugar.
When the onions are caramelized, add the rabbit, beer, thyme, salt, pepper, 1 cup water and simmer 15 minutes.
Preheat oven gas mark 6 (180 ° C). Skip
gingerbread toaster at very low power until it is dry. Crumble
gingerbread dried in a bowl, add flour, salt and butter, mixing until the dough sandy.
Pour rabbit individual dishes, cover with pastry crumbs and bake for 30 minutes.
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