Marinated Rabbit Hotpot
|Rabbits||6 Pound (3 Whole, 1 Kilogram / 2 Pound Each)|
|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|
|Garlic||2 Clove (10 gm), crushed|
|Chopped fresh tarragon||1 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
|Olive oil||4 Fluid Ounce (1/2 Cup / 125 Milliliter)|
|Red wine||1 Cup (16 tbs) (Adjust Quantity As Needed)|
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.