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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Tasty rabbit stew recipe from the Provence region of France, with a few alterations that I made to it! Ingredients:
1 rabbit 1.3kg / 2&3/4lb |
2 leeks |
4 bay leaves |
2 tspn dried thyme |
1 tspn dried parsley |
500ml (approx 1 pint) red wine |
small bunch of fresh sage(6 leaves for marinade, rest for bouquet garni) |
small bunch of fresh thyme for bouquet garni |
4 tblspns olive oil |
1 onion |
500ml vegetable stock |
8 medium potatoes |
2 carrots |
salt & pepper |
Directions:
1. Divide Rabbit into 10-12 pieces
2. Marinate in red wine with the herbs & white of leeks(thinly sliced) & a pinch of salt & pepper for 2 hrs
3. ********
4. thinly slice the green part of the leeks
5. in a deep casserole pan fry the leeks in olive oil for 5 min
6. thinly slice the onion, and brown with the leeks.
7. Remove rabbit pieces from marinade, brown with leek and onions.
8. In a food processor chop(puree) the marinade.
9. add puree and vegetable stock to the browned rabbit, and simmer for an hour.
10. At the same time , boil seperately carrots and potatoes until al dente (almost done)
11. add the bouquet garni of herbs, potatoes & carrots to the stew, and simmer for another half an hour.
12. serve
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