Recipe

Provencial Rabbit Stew Recipe


Provencial Rabbit Stew Recipe
Add Step-by-Step Photos 		Edshred / All my dishes
1 year, 5 months ago
Tasty rabbit stew recipe from the Provence region of France, with a few alterations that I made to it!
Prep:120m Cook:90m Servings:6

Edshred

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Ingredients
  • 1 Rabbit 1.3kg / 2&3/4lb
  • 2 leeks
  • 4 bay leaves
  • 2 tspn dried thyme
  • 1 tspn dried parsley
  • 500ml (approx 1 pint) red wine
  • small bunch of fresh sage(6 leaves for marinade, rest for bouquet garni)
  • small bunch of fresh thyme for bouquet garni
  • 4 tblspns olive oil
  • 1 onion
  • 500ml vegetable stock
  • 8 medium potatoes
  • 2 carrots
  • Salt & pepper

Directions
  1. Divide Rabbit into 10-12 pieces
  2. Marinate in red wine with the herbs & white of leeks(thinly sliced) & a pinch of salt & pepper for 2 hrs
  3. ********
  4. thinly slice the green part of the leeks
  5. in a deep casserole pan fry the leeks in olive oil for 5 min
  6. thinly slice the onion, and brown with the leeks.
  7. Remove rabbit pieces from marinade, brown with leek and onions.
  8. In a food processor chop(puree) the marinade.
  9. add puree and vegetable stock to the browned rabbit, and simmer for an hour.
  10. At the same time , boil seperately carrots and potatoes until al dente (almost done)
  11. add the bouquet garni of herbs, potatoes & carrots to the stew, and simmer for another half an hour.
  12. serve

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Comments

greekgirrrl 1 year, 5 months ago said:
C'est ci bon!! Delicieux!


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