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 in this recipe to make a superb wild rabbit stew known as civet de lapin au vin de Gaillac. This dish is delicious served with boiled potatoes.
- 1 wild rabbit, cut into portions
- 1 carrot, sliced
- 1 cup sliced celery
- 10 parsley stalks
- 2 sprigs thyme
- 1 bay leaf
- 2 shallots, sliced
- 1 tsp cracked pepper
- ½ bottle red Gaillac wine (or a full-bodied red)
- 100 g diced bacon
- 2 tbsp plain flour
- 200 g quartered mushrooms
- 20 g butter
- 2–3 tbsp chopped parsley, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time overnight
You will need to begin this recipe 1 day ahead.
Place 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 140Â°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.