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Bertie’s Minervois lapin
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Total Time: 1 hour 10 minutes
"Bertie Eden's French-inspired British winemaker recipe."
Ingredients:
1whole rabbit, gutted and jointed, liver and kidneys reserved
1onion
3big cloves of garlic
12banana shallots
1bunch of baby carrots
6baby turnips or 1 medium turnip
4fresh bay leaves
100 g golden sultanas
750 ml Muscat de St Jean de Minervois, or other sweet wine
1tablespoononion jam optional
Instructions:
In a large casserole dish over medium heat, heat a generous amount of oil. Brown the rabbit pieces and offal, then transfer to a plate. Add sliced onions to the dish and cook until soft and caramelized, adding more oil if needed. Keep garlic and shallots whole. Prepare carrots, turnips, and bay leaves. Add all vegetables and sultanas to the pan. Return rabbit to the pan, pour in wine to cover, and add onion jam if desired. Simmer gently for 45 minutes until rabbit is tender and sauce thickens. If needed, increase heat to reduce sauce after removing rabbit and vegetables. Finally, return everything to the pan to heat through. Serve with red Camargue rice.