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Recipe using Bleu d’Auvergne: Tagine of rabbit, potatoes with saffron and Bleu d’Auvergne cheese

Main dish

Main dish

Bleu d’Auvergne

Bleu d’Auvergne

Easy

Easy

Slightly costly

Slightly costly

Preparation: 15 mins

Preparation: 15 mins

Cooking time: 105 mins

Cooking time: 105 mins

4 people

4 people

Ingredients
  • 4 boned rabbit legs
  • 600 g potatoes
  • 3-4 strands saffron
  • 15 g dried apricots
  • 15 g prunes
  • 15 g raisins
  • 20 cl veal stock
  • 15 g flaked almonds
  • 2 cl olive oil
  • 100 g Bleu d’Auvergne cheese
Preparation
  1. Fry the boned rabbit legs on all sidese in the hot olive oil.
  2. Peel, wash dry and slice the potatoes lengthwise.
  3. In a tagine, place the potatoes, then the browned rabbit legs on top of these, the raisins then the sliced dried apricots and prunes.
  4. Pour over the veal stock and add the saffron.
  5. Place in medium oven for 1hr 45mins to 2 hrs.
  6. 15 mins befor the end, fry the flaked almonds without fat in a non-sticking frying pan, and add them to the tagine with the Bleu d’Auvergne cheese.
  7. Serve piping hot straight from the tagine.

Conseils

Recipe by Emmanuel Laporte.