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https://www.lifestylefood.com.au/recipes/7058/nathanaels-burgundy-style-rabbit-in-red-wine-sauce

LifestyleFOOD.com.au

Nathanaels Burgundy style rabbit in red wine sauce

my 11 year old son cooks this dish and supplied photo is from him! it is a lovely traditional french dish. slow cooked rabbit in red wine. you can of course substitute a corn fed chicken.

Ingredients

  • 1 x medium farmed or wild rabbit

  • or

  • 1 x size 12 to size 16 corn fed chicken

  • 2 x medium brown onions

  • 1 clove garlic

  • 1/2 tblspn oil

  • 1 tblspn butter

  • salt & pepper

  • 1/4 teaspoon grated nutmeg

  • 1 x clove

  • 1 x heaped tblspn plain flour

  • 1/2 tblspn dijon mustard

  • 1 x tablspn red wine vinegar

  • 1/2 cup (burgundy) red wine

  • 1 x cup water

  • 3 x beef stock cubes

  • 1/2 tblspn Brandy (or Marc)

  • 1 x tblspn thick cream

Method

  • 1.

    Cut rabbit into 8 to 12 pieces and season with flour.

  • 2.

    Slice onions and chop garlic.

  • 3.

    Add oil to deep Saute pan add butter and brown rabbit all over and set aside.

  • 4.

    Brown onions and garlic

  • 5.

    Add flour and mustard and deglaze with red wine.

  • 6.

    Add vinegar, brandy, water, stock cubes, nutmeg and clove.

  • 7.

    Bring to a simmer, add rabbit and cover with lid or foil.

  • 8.

    Place in pre heated oven @ 190/200C for about 40 to 60 mins or until tender.

  • 9.

    Remove rabbit gently and place on serving dish and reduce sauce (by simmering).

  • 10.

    Add Tblspn thick cream and pour over rabbit pieces.

Notes

Serve with boiled potatoes and a green salad.

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