Rabbit cooked in red wine

Rabbit cooked in red wine

Cocotte de lapin au vin rouge

By
From
Luke Nguyen's France
Serves
4
Photographer
Alan Benson

This recipe for rabbit in red wine is relatively quick — in little more than an hour you can be enjoying this rich and flavourful winter favourite. With all the trimmings of a classic stew, this is French cooking at its simplest and best.

Ingredients

Quantity Ingredient
1.4kg rabbit, cut into eight pieces by your butcher
250g potatoes, peeled and halved
150g butter
150g button mushrooms, halved
2 tablespoons chopped flat-leaf parsley
crusty baguette, to serve

Marinade

Quantity Ingredient
2 tablespoons olive oil
3 carrots, chopped
2 celery stalks, chopped
2 onions, chopped
5 garlic cloves, peeled
4 cloves
2 bay leaves
2 thyme sprigs
1 litre cabernet franc, or other soft, peppery red wine

Method

  1. Combine the marinade ingredients in a large mixing bowl. Season with a generous pinch of sea salt and freshly ground black pepper. Add the rabbit, ensuring it is covered with the marinade, then cover and marinate overnight in the refrigerator.
  2. The next day, remove the rabbit from the marinade and set aside. Pour the marinade into a hot flameproof cocotte or shallow baking dish over high heat. Bring to the boil and cook for 10 minutes. Reduce the heat, add the potato and cook for another 10 minutes.
  3. Add the rabbit, then cover and cook for 45 minutes, or until very tender and cooked through. Remove the rabbit and vegetables to a warm plate, covering them with foil to keep them warm while finishing the sauce.
  4. Increase the heat to high and cook off the marinade for 10 minutes, or until reduced by half. Add the butter, whisking until it is combined into a shiny sauce. Now add the mushrooms and cook for a final 2 minutes.
  5. Arrange the vegetables and rabbit on serving plates. Spoon the red wine sauce over, garnish with the parsley and serve with crusty baguette.
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