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Burgundy Style Rabbit

480 calories per serving

ingredients

serves 4
4 x 225 g (8 oz) rabbit legs
2 shallots
2 stems parsley
2 sprigs fresh thyme
1 bay leaf
4 tablespoons oil
250 ml (8 fl oz) hot game stock
100 g (4 oz) mushrooms
150 ml (1/4 pint) pint dry red Burgundy
1 tablespoon flour
50 g (2 oz) butter
salt
pinch of sugar
pinch of cayenne

method

1. Wash, dry and skin the rabbit. Finely dice the shallots, chop the parsley and thyme, crush the bay leaf. Mix the herbs and shallots into the oil, spread the mixture over the rabbit, cover the dish and leave the meat to marinate in the refrigerator for 12 hours.

2. Heat the oil from the marinade in a casserole and fry the rabbit. Add the stock, cover the casserole and braise for 25-30 minutes, until cooked, adding more hot stock as and when necessary.

3. Remove the rabbit from the casserole and keep it hot. Wipe and slice the mushrooms. Strain the cooking liquid and reduce it slightly, then stir in the mushrooms and red wine. Work the flour into the butter and stir into the sauce to dissolve.

4. Simmer for 10 minutes, then season the sauce with salt, sugar and cayenne.

What did you think?

9 people have helped to review this recipe. Thankyou!

Wash, dry and skin the rabbit!!
posted by Nick Harman @ 03:40PM, 1/31/08
Why wash and dry a rabbit that still has it's skin on. If so, should I hang it on the line, put it in the tumble drier or blow-dry it?
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