Recipe by Owen Minns - Ragoût au Lapin au Vin
Overview
Marinate a half a rabbit in some wine and then cook it up with some vegetables.
Ingredients
- 1 half rabbit (four pieces);
- 400 mL red wine;
- 3 cloves garlic, crushed, chopped;
- 1 small yellow onion, chopped;
- 5 mL rosemary leaves, dried;
- 5 mL fresh ground black pepper;
- 15 mL olive oil;
- 6 small potatoes, washed, sixthed;
- 1 other small yellow onion, chopped;
- 500 mL other vegetables (e.g., carrots, parsnips), chopped;
- more fresh ground black pepper; and, possibly,
- salt.
Instructions
- marinate bunny bits in wine, garlic, onion, rosemary and pepper;
- after 18 h, steam potatoes (and other vegetables if appropriate) for 15 or 20 minutes;
- in a saucepan that can contain all your ingredients, toss other onion over medium stovetop heat in olive oil until translucent;
- add the half-hopper (retaining the marinade) and brown both sides (perhaps 5 minutes per side);
- add marinade and vegetables to saucepan and bring contents to a boil;
- simmer 30 to 45 minutes (loss of moisture via steam and potato starch will reduce liquidity of the sauce, so check periodically to avoid scorching);
- serve, seasoning with fresh ground pepper and, possibly, salt.
