Rabbit Stewed in Wine
Many of us know and have even tasted the classical dishes of
French cuisine - like Coq au Vin, or cock stewed in wine in
a more understandable language! I decided to try this recipe with
rabbit and here is the result:
1 marinated rabbit
300 g smoked bacon
300 g brown champignons
5 garlic gloves, cut into thin slices
1 bottle of mature red wine
2 litres calf or chicken broth
5 fresh twigs of thyme
150 g cocktail onions
Marinade
1 bottle of red wine
3 tablespoons of farina sugar
8 capsules of aniseed
10 black whole McCormick peppers
3 chopped onions
3 chopped carrots
3 bay leaves
3 gloves of garlic
2 cinnamon sticks, broken into small pieces
2 teaspoons of McCormick's rosemary
Vegetables roasted on sea-salt
1 sweet potato or yam
2 fennels
2 carrots
2 parsnips
a dash of McCormick's rosemary
Place the rabbit, previously cut into pieces, into a marinade for
approximately 10 hours. Then take a stewing pan with a thick bottom
and fry the cubes of bacon; add the drained and cut rabbit after a
couple of minutes. After the meat has become brown, add chopped
mushrooms, cocktail onions and garlic. Turn down the heat and add
the wine. Once the wine has reduced by half, add some broth when
necessary. After the rabbit meat is nice and tender, season with
salt and pepper to taste.
Side-dish: sprinkle a thick layer of sea-salt on the baking pan and
cover with vegetables cut into sectors. Sprinkle with olive oil and
season with rosemary. Roast at 180 degrees for 18-25 minutes.
Bon appétit!
Chef de Cuisine
Peeter Pihel
Pädaste Manor