Apologies to anyone from Provence, or indeed france. It’s just my take on a pretty tasty way to deal with a few of the wee buggers.
ingredients:
1.5kg of rabbit joints (I used legs, bone in)
100gr smoked bacon lardons
Two tablespoons olive oil
Four shallots, chopped
Four garlic cloves chopped
Two cans chopped tomatoes
Large courgette diced
Large red pepper diced
(Would have added a diced aubergine but Tesco’s had run out....)
Glass of dry white wine
Chicken stock ( I use one of those ‘stock pot’ jelly things)
Half a dozen bay leaves
Couple teaspoons herbs de provence
Salt & pepper
Big pot with a lid, on the heat and in goes the olive oil. In go the lardons/ smoked bacon bits to brown. Add shallots to soften, then garlic for 30 seconds. Mind and watch the heat not to burn the shallots/ garlic. Whack in the rabbit, turn it regularly until it’s browned but not cooked through.
Add the wine and give it all a turn for a minute or two.
In with the cans of tomato, chopped veg, bay leaves, stock, herbs. Bring it to the boil, season then low simmer for at least two hours, I gave it three.
When it comes to older rabbits it’s better to be a bunny-simmerer than a bunny-boiler
My preference is to make this a day ahead, let the meat cool and to strip the meat from the bones, so the dish is (almost) bone free when you eat it. And stew is always better the next day.
This will serve 6-8 people.
ingredients:
1.5kg of rabbit joints (I used legs, bone in)
100gr smoked bacon lardons
Two tablespoons olive oil
Four shallots, chopped
Four garlic cloves chopped
Two cans chopped tomatoes
Large courgette diced
Large red pepper diced
(Would have added a diced aubergine but Tesco’s had run out....)
Glass of dry white wine
Chicken stock ( I use one of those ‘stock pot’ jelly things)
Half a dozen bay leaves
Couple teaspoons herbs de provence
Salt & pepper
Big pot with a lid, on the heat and in goes the olive oil. In go the lardons/ smoked bacon bits to brown. Add shallots to soften, then garlic for 30 seconds. Mind and watch the heat not to burn the shallots/ garlic. Whack in the rabbit, turn it regularly until it’s browned but not cooked through.
Add the wine and give it all a turn for a minute or two.
In with the cans of tomato, chopped veg, bay leaves, stock, herbs. Bring it to the boil, season then low simmer for at least two hours, I gave it three.
When it comes to older rabbits it’s better to be a bunny-simmerer than a bunny-boiler
My preference is to make this a day ahead, let the meat cool and to strip the meat from the bones, so the dish is (almost) bone free when you eat it. And stew is always better the next day.
This will serve 6-8 people.
thats what I've missed most about this last years lack of shooting.... the food I make from it.
