Stage 11: Rabbit stew cooked in Gaillac wine recipe
- Cuisine: French
- Serves 3
Stage 11: Blaye-Les-Mines – Lavaur
Gabriel explores the region around Albi, one of the most scenic areas of this year's Tour. He seeks out some traditional local foods and the full-bodied wine of Gaillac, and we meet a local winemaker. In the kitchen Gabriel uses the local wine to make a superb wild rabbit stew. This dish is delicious served with boiled potatoes.
Ingredients1 wild rabbit, cut into portions
1 carrot, sliced
1 cup sliced celery
10 parsley stalks
2 sprigs of thyme
1 bay leaf
2 shallots, sliced
1 tsp cracked pepper
½ bottle red Gaillac wine (or a full-bodied red)
100g diced bacon
2 tbsp plain flour
200g quartered mushrooms
2-3 tbsp chopped parsley, to serve
PreparationPlace the rabbit pieces in a wide bowl with the carrots, celery, parsley, thyme, bay leaf, shallot and cracked pepper. Add the red wine, stir briefly, cover with plastic film and marinate overnight in the fridge.
The next day, stir-fry the bacon in a non-stick pan for 1 minute then transfer to a bowl.
Preheat oven to 140°C.
Add the drained rabbit pieces to the non-stick pan and brown the meat on all sides, then transfer to an oven-proof casserole.
Add the drained herbs and vegetables to the non-stick pan and cook, stirring for a few minutes. Add the flour and stir for 2-3 minutes, then add the wine and stir well. Bring to a simmer then add to the rabbit. Season with salt, cover with foil and a lid, and cook in pre-heated oven for about 2 hours.
Before serving, cook the mushrooms in butter for a few minutes. Add the mushrooms and bacon to the rabbit. Reheat for a few minutes. Serve with chopped parsley.
If you enjoyed this Stage 11: Rabbit stew cooked in Gaillac wine recipe then browse more French recipes, stew recipes, meat recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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