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Rabbit with Puy Lentils And Port | Mediterranean Recipes

Rabbit with Puy Lentils And Port | Mediterranean Recipes

Port gives this rustic dish from France a wonderfully warm and rich flavor.
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Course Main Courses, Poultry
Cuisine French, Mediterranean
Servings 4


  • 1 tbsp (15 ml) plain flour
  • 1 lb (450 g) diced boneless rabbit
  • 1 tbsp (15 ml) olive oil
  • 1 onions, sliced
  • 1 garlic clove, crushed
  • 3 cups 8 oz/225 g) mushrooms, sliced
  • 3 tbsp (45 ml) port
  • 1⅔ cups (14 fl oz/400 ml) chicken or vegetable stock
  • 1 tsp (5 ml) red wine vinegar
  • 2 tbsp (30 ml) chopped fresh parsley, plus extra to garnish
  • 1 tbsp (15 ml) tomato puree
  • ¾ cup (6oz/175 g) Puy lentils
  • 12 slices French bread
  • 2 tbsp (30 ml) olive puree
  • 1 tbsp (½ oz/15 g) butter
  • salt and ground black pepper


  • Preheat the oven to 350°F (180°C/Gas 4).
  • Put the plain flour into a plastic bag, season with salt and pepper, and add the rabbit. Shake until evenly coated in flour.
  • Heat the oil in a flameproof casserole and fry the rabbit until all the pieces are browned.
  • Stir in the sliced onions, garlic and mushrooms.
  • Add the port, stock, vinegar, parsley and tomato puree. Stir well, then bring the mixture to the boil.
  • Cover the casserole with a lid, transfer it to the oven and cook for 40 minutes.
  • Meanwhile, bring a saucepan of lightly salted water to the boil. Add the lentils and cook for 35 minutes until tender.
  • Spread the French bread with the olive puree.
  • Drain the lentils, stir them into the casserole and put the bread on top, with the topping uppermost. Dot with butter.
  • Return the casserole to the oven and cook, uncovered, for a further 10 minutes.
  • Serve garnished with lots of chopped parsley.

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