This is the sort of satisfying home cooking found in farmhouse kitchens and cosy neighbourhood restaurants in France, where rabbit is treated much like chicken and enjoyed frequently.
PREP TIME: 10 min
COOK TIME: 1 hour
READY TIME: 1 hour 10 min
CALORIES: 246 (per serving)
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- 1.2 kg/2½ lb rabbit
- 40 g/1½ oz/1/4 cup plain flour
- 15 g/1/2oz/l tbsp butter
- 15 ml/1 tbsp olive oil
- 250 ml/8 fl oz/1 cup red wine
- 350—500 ml/12—16 fl oz/1½—2 cups chicken stock
- 15 ml/1 tbsp fresh thyme leaves, or 10 ml/2 tsp dried thyme
- 1 bay leaf
- 2 garlic cloves, finely chopped
- 10— 15 ml 12—3 tsp Dijon mustard
- Salt and freshly ground black pepper
1 Cut the rabbit into eight serving pieces: chop the saddle in half and separate the back legs into two pieces each; leave the front legs whole.
2 Put the flour in a polythene bag and season with salt and pepper. One at a time, drop the rabbit pieces into the bag and shake to coat them with flour. Tap off the excess, then discard any remaining flour.
3 Melt the butter with the oil over a medium-high heat in a large flameproof casserole. Add the rabbit pieces and cook until golden, turning to colour evenly.
4 Add the wine and boil for 1 minute then add enough of the stock just to cover the meat. Add the herbs and garlic, then simmer gendy, covered, for 1 hour, or until the rabbit is very tender and the juices run clear when the thickest part of the meat is pierced with a knife.
5 Stir in the mustard, adjust the seasoning and strain the sauce. Arrange the rabbit pieces on a warmed serving platter with some sauce and serve the rest separately.
Fat: 6.4 g
Cholesterol: 61.2 mg
Sodium: 165.6 mg
Potassium: 254.2 mg
Carbs: 20.4 g
Protein: 20.1 g
Suggested Pairing: Complement this herb-infused dish with a hearty red such as Barbaresco.