You are here

Marinated Rabbit Hotpot

admin's picture
Ingredients
  Rabbits 6 Pound (3 Whole, 1 Kilogram / 2 Pound Each)
  Baby onions 12
  Bacon rashers 6 , chopped
  Flour 1 Ounce (1/4 Cup / 30 Gram)
  Chicken stock 1 1⁄4 Pint (3 Cups / 750 Milliliter)
  French mustard 2 Tablespoon
  Tomato paste 3 Tablespoon (Puree)
  Canned butter beans 14 Ounce, rinsed and drained (440 Gram)
  Button mushrooms 8 Ounce (250 Gram)
  Freshly ground black pepper To Taste
For red wine marinade
  Onion 1 , sliced
  Carrot 1 , sliced
  Celery stalks 2 , sliced
  Bay leaves 3
  Garlic 2 Clove (10 gm), crushed
  Chopped fresh tarragon 1 Tablespoon
  Chopped fresh parsley 1 Tablespoon
  Whole cloves 4
  Olive oil 4 Fluid Ounce (1/2 Cup / 125 Milliliter)
  Red wine 1 Cup (16 tbs) (Adjust Quantity As Needed)
Directions

1. To make marinade, place all ingredients except wine in a glass bowl. Add rabbit, then pour over enough red wine to cover. Cover and marinate in the refrigerator overnight. Remove rabbit, strain marinade into a clean bowl and reserve. Discard solids.
2. Heat 2 tablespoons oil in a flameproof baking dish. Add rabbit and bake at 180°C/350°F/Gas 4 for 20-25 minutes or until lightly brown. Remove rabbit from dish and keep warm. Place dish with pan juices over a high heat, add onions and bacon and cook for 4-5 minutes or until golden. Set aside.
3. Melt remaining oil in dish over a medium heat, stir in flour and stir until dark brown. Gradually stir in 3 cups / 750 ml / 1 1/4 pt of the reserved marinade and stock. Stir constantly until sauce boils and thickens.
4. Whisk in mustard and tomato paste. Return rabbit and onion mixture to dish, cover and bake 30 minutes. Stir in remaining ingredients, cover and bake for 30 minutes longer.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Poultry
Interest: 
Healthy
Cook Time: 
100 Minutes

Rate It

Your rating: None
4.326665
Average: 4.3 (15 votes)