Wednesday, November 12th, 2014
We use rabbit in our Kitchen and Puglia Adventures holiday, to practise jointing and de-boning. We have a friend who breeds them sustainably and they are available all year around, unlike free-range chickens which follow the seasons here. I think that they are also more delicious, and of course don't need plucking!
- 1 rabbit (gutted, skinned and jointed)
- 3 cloves garlic
- 1 large carrot
- 1 onion
- 1 stick of celery
- 1 leek
- 250 g of mushrooms
- Mixed herbs to include thyme/parsley/tarragon and bay
- 1 dessert spoon of tomato puree
- 1 glass of red wine
- 1 tablespoon of oil
- 2 pints of chicken or game stock
- 1 dessert spoon of corn flour
- Salt and pepper
Heat a frying pan and when hot add the pieces of rabbit, browning on all sides. Remove from pan and place in casserole or similar.
Roughly chop all vegetables except for mushrooms.
Add remaining vegetables and herbs to hot frying pan. Lightly colour and add tomato paste.
Add wine to frying pan and reduce by approximately half.
Add stock. Bring to boil and pour over rabbit.
Cover with lid and either simmer gently on a low heat or place in an oven approx 160°C.
Cook until tender for approximately 2 to 3 hours.
When tender lightly thicken sauce using corn flour mixed with a little cold water.
Add mushrooms and cook for a few minutes.
Adjust seasoning and consistency to suit.