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Rabbit with onions and rosemary

A rustic French dish with meltingly tender rabbit. Serve with the lamb’s lettuce salad (included in the recipe) and some roasted baby potatoes.

Wine Suggestion: This goes great with with a nice Cabernet Franc from the Loire, like a Saumur or Chinon if the weather is bright and warming up for Spring. Alternately we love the richer, more velvety wines of La Clape in the Languedoc if it’s a cooler Winter day.

Rabbit with onions & rosemary – serves 6

  • 2kg rabbit portions
  • 1 tbsp plain flour
  • 4 tbsp olive oil
  • 4 large onions, sliced
  • 2 bay leaves
  • 1 tbsp chopped rosemary
  • 600ml white wine
  • 425ml chicken stock
  • 200g chestnut mushrooms, halved
  • 6 rashers streaky bacon, thinly sliced
  • chopped parsley to serve

FOR THE LAMB’S LETTUCE SALAD:

  • 140g lamb’s lettuce
  • 1 shallot, finely chopped
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 2 tbsp olive oil

Season the rabbit joints on both sides and sprinkle lightly with flour.

Heat 3 tbsp of the oil in a large heavy pan, then quickly fry the rabbit in batches over a high heat to brown all over. Remove from the pan and set aside.

Add the rest of the oil to the pan and fry the onions over a medium-high heat for about 10 minutes or until browned. Return the rabbit to the pan with the bay, rosemary, wine and stock. Cover and cook for 50-60 minutes or until the rabbit is soft.

Add the mushrooms and cook for another 10 minutes, then taste and season.

Meanwhile, grill the bacon until crispy, then break into chunks. Sprinkle the rabbit with the bacon and parsley before serving.

To make the salad: 

Tip the lettuce leaves into a large bowl. Mix the shallot, vinegar & mustard, then set aside for 10 minutes. Add some salt and pepper, then gradually whisk in the oil until the dressing has thickened. Toss with the lettuce just before serving.

(Original recipe by Mary Cadogan IN: BBC Good Food Magazine, March 2008.)

Rabbit w onions & rosemary

 

 

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