Bertie’s Minervois lapin

Bertie’s Minervois lapin

main courses | serves 4

1. In a large casserole dish over a medium heat, warm a good drizzle of olive oil, then brown the rabbit pieces, turning and adding the reserved offal. Remove with a slotted spoon and transfer to a plate. Add the onion to the casserole and fry until softened, adding more oil as necessary. When the onion is translucent and sticky, add the garlic, shallots, bay leaves, carrots, turnips and sultanas. Stir to combine, then return the rabbit to the pan. Add enough wine to cover, topping up with water as necessary. If you have some, add a little onion jam. Bring the stew up to a simmer and cook gently for 45 minutes, or until the rabbit is tender and the sauce thickened. If the sauce isn’t reducing enough, transfer the rabbit and vegetables with a slotted spoon to a plate. Turn up the heat and let the sauce bubble vigorously until reduced to your liking. Turn down the heat and return the rabbit and vegetables to the sauce to warm through. Serve with rice, ideally the red variety from the Camargue region.

Per serving 635 cals, 11.3g fat (3.6g saturated), 41.5g protein, 56.8g carbs, 36.6g sugars

 

Recipe Bertie Eden
Photo David Loftus


from Issue 22

ingredients

• Olive oil
• 1 rabbit, jointed, liver and kidneys reserved
• 1 onion, sliced
• 4 bay leaves
• 3 big garlic cloves, whole but peeled
• 12 banana shallots, whole but peeled
• 1 bunch of baby carrots, washed and scrubbed
• 6 baby turnips, trimmed & scrubbed, or 1 medium turnip, peeled and roughly chopped
• 100g golden sultanas
• 750ml Muscat de St Jean de Minervois, or other sweet wine
• 1 tbsp onion jam (optional), for sweetness
• Boiled red or wild rice, to serve

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