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Bertie’s Minervois lapin
Bertie’s Minervois lapin
Serves 4
Cooks In1H 10M
DifficultyNot too tricky
Nutrition per serving
Jamie Magazine
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Ingredients
- olive oil
- 1 whole rabbit, gutted and jointed, liver and kidneys reserved
- 1 onion
- 3 big cloves of garlic
- 12 banana shallots
- 1 bunch of baby carrots
- 6 baby turnips or 1 medium turnip
- 4 fresh bay leaves
- 100 g golden sultanas
- 750 ml Muscat de St Jean de Minervois, or other sweet wine
- 1 tablespoon onion jam , optional
Tap For Method
Jamie Magazine
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Method
- In a large casserole dish over a medium heat, warm a good drizzle of oil, then brown the rabbit pieces, turning and adding the reserved offal. Remove with a slotted spoon and transfer to a plate.
- Peel, slice and add the onion to the casserole and fry until softened, translucent and sticky, adding more oil as necessary.
- Peel the garlic and shallots, keeping them whole. Wash, scrub and trim the carrots and baby turnips. If using a medium turnip, roughly chop it too.
- Add the vegetables, bay leaves and sultanas to the pan. Stir to combine, then return the rabbit to the pan.
- Add enough wine to cover, topping up with water as necessary, and the onion jam (if using).
- 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. Reduce 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.
