1 gros lapin (1kg500) d\u00e9coup\u00e9 en morceaux
\n300 gr de champignons de Paris
\n125 gr de lardons fum\u00e9s
\n1 botte de petits oignons blancs
\n4 cuill\u00e8res \u00e0 soupe d’huile
\n2 dl d’eau
\n4 cuill\u00e8res \u00e0 soupe de cr\u00e8me fra\u00eeche
\n1 bouquet de persil, sel, poivre<\/p>\n
![\"fricassee-de-lapin\"](\"https:\/\/i0.wp.com\/epicuria.twivi.com\/wp-content\/uploads\/sites\/6\/2009\/11\/fricassee-de-lapin-1.jpg?resize=500%2C352\" "\\"fricassee-de-lapin\\"")
<\/p>\n
Pr\u00e9paration<\/strong><\/p>\n 1.Eplucher et \u00e9mincer les oignons et les champignons. Un vrai r\u00e9gal pour les grises journ\u00e9es de pluie de l’automne !<\/p>\n","protected":false},"author":18,"featured_media":2987,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[2,6],"tags":[79,146,148],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/11\/fricassee-de-lapin-1.jpg?fit=500%2C352","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":853,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/11\/19\/853-lapin-au-vin-rouge\/","url_meta":{"origin":843,"position":0},"title":"Lapin au vin rouge","date":"19 novembre 2009","format":false,"excerpt":"Un mariage de saveurs surprenant et d\u00e9licieux !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/11\/lapin-au-vin-rouge-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1850,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/07\/15\/1850-boeuf-bourguignon-a-la-cocotte-minute\/","url_meta":{"origin":843,"position":1},"title":"B\u0153uf bourguignon \u00e0 la Cocotte minute","date":"15 juillet 2010","format":false,"excerpt":"Le succ\u00e8s \u00e0 table est garanti !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/07\/boeuf-bourguignon-1.jpg?fit=333%2C500&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":13,"url":"http:\/\/www.epicuria.fr\/index.php\/2007\/05\/01\/13-blanquette-de-veau-presidentielle\/","url_meta":{"origin":843,"position":2},"title":"Blanquette de veau pr\u00e9sidentielle","date":"1 mai 2007","format":false,"excerpt":"Bonjour, en ces temps de \"suspens politique\", je vous propose une recette originale pour mettre tout le monde d'accord :-) ! Dimanche 6 mai, invitez vos amis et votre famille pour d\u00e9battre autour d'une \"Blanquette de veau pr\u00e9sidentielle\", et ensemble savourez la beaut\u00e9 de l'instant ! Blanquette de veau pr\u00e9sidentielle\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":848,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/11\/20\/848-lapin-au-thym\/","url_meta":{"origin":843,"position":3},"title":"Lapin au thym","date":"20 novembre 2009","format":false,"excerpt":"Une succulente recette facile \u00e0 r\u00e9aliser.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/11\/Lapin-au-thym-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":65,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/05\/17\/65-tajine-dagneau-aux-abricots\/","url_meta":{"origin":843,"position":4},"title":"Tajine d’agneau aux abricots","date":"17 mai 2009","format":false,"excerpt":"Les abricots accompagnent \u00e0 merveille la viande d'agneau.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/05\/tajine_agneau-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":424,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/08\/14\/424-poulet-pasteque\/","url_meta":{"origin":843,"position":5},"title":"Poulet \/ past\u00e8que","date":"14 ao\u00fbt 2009","format":false,"excerpt":"La past\u00e8que se d\u00e9guste en tranches, en croquant dans sa chair \u00e0 pleines dents. 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\n2.Dans une cocotte, faire chauffer 2 cuill\u00e8res \u00e0 soupe d’huile et y faire dorer les morceaux de lapin. Ensuite les retirer de la cocotte et r\u00e9server.
\n3.Dans la m\u00eame cocotte, faire chauffer les 2 autres cuill\u00e8res d’huile et y faire revenir les oignons, les lardons et les champignons.
\n4.Ajouter les morceaux de lapin. Mouiller avec 2 dl d’eau, saler et poivrer. Couvrir et laisser cuire \u00e0 feu moyen pendant 40 min.
\n5.Ajouter la cr\u00e8me fra\u00eeche et le persil coup\u00e9 \u00e0 la pr\u00e9paration.
\n6.Apr\u00e8s avoir bien m\u00e9lang\u00e9, go\u00fbter et rectifier l’assaisonnement si n\u00e9cessaire.
\n7.Porter rapidement \u00e0 \u00e9bullition.
\n8.D\u00e9poser les morceaux de lapin dans un plat, ajouter les lardons, les champignons et les oignons. Napper de sauce et servir bien chaud.<\/p>\n","protected":false},"excerpt":{"rendered":"