Rabbit with Puy Lentils And Port | Mediterranean Recipes
Port gives this rustic dish from France a wonderfully warm and rich flavor.
- 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.