Rabbit Ragout with Morels and Mashed Potatoes

Heat the oil, gently brown the rabbit pieces on all sides, add the bouquet garni, garlic and shallot pieces. Put everything in the oven heated to 180 °C and cook for 15 to 20 minutes.

Boil the potatoes in cold salted water and cook until tender. Peel, cut into quarters and pass through a sieve. Beat with a little hot milk seasoned with a pinch of nutmeg, add butter. Pour in more milk until you have a velvety puree. Season to taste and mix with the whipped cream just before serving.

Rinse the morels in plenty of cold running water to remove the sand. Dry. Heat the butter until it smells caramel. Add the morels, stirring to lightly brown them. When a strong fragrance rises, season with a little salt and a pinch of sugar. Extinguish with the cream, let it bubble up until the sauce binds slightly.

Serve: Place the rabbit pieces on a hot plate. Add some mashed potatoes and pour the morel ragout over the meat: Enjoy!

Michael Merz:

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