Rabbit Ragout Roquefort and Pascades with Roquefort

Carve the rabbit and remove the fat. Cut pancetta into small cubes and place in a bowl of cold water. Bring to the boil, rinse with cold water and drain. Heat rabbit fat and oil. Sauté rabbit parts in it, season and brown all around evenly. Add bacon cubes and finely chopped shallots, stir, fill up halfway with water. Add stock cube, crumbled Roquefort and herb bouquet. Cover and simmer at low temperature for 3/4 hour.

Remove rabbit parts. Whisk sauce and perhaps reduce. Fry mushrooms in a little butter and add to the rabbit form.

Preparation of pascades Stir flour and eggs, add milk, parsley and chopped Roquefort. Bake like small, thick pancakes (about 8 cm in diameter) in a frying pan.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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