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Rabbit With Dates and Apricots Au Gratin With Emmental L'Ancêtre

Rabbit With Dates and Apricots Au Gratin With Emmental L'Ancêtre

6 to 8 portions


  • 125 ml (1/2 cup) soft dates, halved
  • 125 ml (1/2 cup) dried apricots
  • 125 ml (1/2 cup) white wine
  • 5 ml (1 tsp.) fresh thyme
  • 2 rabbits, chopped
  • 60 ml (1/4 cup) flour
  • 30 ml (2 tbsp.) butter
  • 1 shallot, chopped
  • 250 ml (1 cup) beef stock
  • 30 ml (2 tbsp.) apricot jam
  • 250 ml (1 cup) Emmental L'Ancêtre, grated
  • Salt and freshly ground pepper


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  • Steep dates, apricots and thyme in white wine, for approximately 30 minutes at room temperature.
  • Preheat oven to 325° F (160° C).
  • Flour rabbit pieces. Add salt and pepper.
  • Brown rabbit in butter in a large casserole dish.
  • Add shallot and continue cooking for a few minutes.
  • Add stock and date, apricot and white wine mixture.
  • Cook for approximately 1 hour, or until the rabbit pieces are cooked.
  • Remove rabbit from casserole. Set aside and keep warm.
  • Reduce cooking juices for approximately 5 minutes.
  • Add apricot jam and continue cooking for approximately 5 minutes, until mixture thickens.
  • Put rabbit back into the casserole.
  • Place cheese on rabbit pieces and broil for 2 to 3 minutes in the oven, until the cheese has melted.
  • Serve with green and yellow beans sautéed in butter.

You can use this cheese for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

See wines