Marinated Rabbit Hotpot Recipe
Ingredients
| 3 x 1 kg / 2 lb rabbits, each cut into 4 portions | ||
| Olive oil | 4 Tablespoon | |
| 12 baby onions | ||
| Bacon rashers | 6 , chopped | |
| 1/4 cup / 30 g / 1 oz flour | ||
| 3 cups / 750 ml / 1 1/4 pt chicken stock | ||
| French mustard | 2 Tablespoon | |
| Tomato Paste | 3 Tablespoon | |
| 440 g / 14 oz canned butter beans, rinsed and drained | ||
| 250 g / 8 oz button mushrooms | ||
| black pepper | 1 | |
| Red wine marinade | ||
| 1 onion, 1 carrot and 2 stalks celery, sliced | ||
| Bay leaves | 3 | |
| Garlic | 2 Clove (5gm), crushed | |
| 1 tablespoon each chopped fresh tarragon and parsley | ||
| Whole Cloves | 4 | |
| 1/2 cup / 125 ml / 4 fl oz olive oil | ||
| Red wine | ||
Directions
1. To make marinade, place all ingredients except wine in a glass bowl. Add rabbit, then pour over enough red wine to cover. Cover and marinate in the refrigerator overnight. Remove rabbit, strain marinade into a clean bowl and reserve. Discard solids.
2. Heat 2 tablespoons oil in a flameproof baking dish. Add rabbit and bake at 180°C/350°F/Gas 4 for 20-25 minutes or until lightly brown. Remove rabbit from dish and keep warm. Place dish with pan juices over a high heat, add onions and bacon and cook for 4-5 minutes or until golden. Set aside.
3. Melt remaining oil in dish over a medium heat, stir in flour and stir until dark brown. Gradually stir in 3 cups / 750 ml / 1 1/4 pt of the reserved marinade and stock. Stir constantly until sauce boils and thickens.
4. Whisk in mustard and tomato paste. Return rabbit and onion mixture to dish, cover and bake 30 minutes. Stir in remaining ingredients, cover and bake for 30 minutes longer.
2. Heat 2 tablespoons oil in a flameproof baking dish. Add rabbit and bake at 180°C/350°F/Gas 4 for 20-25 minutes or until lightly brown. Remove rabbit from dish and keep warm. Place dish with pan juices over a high heat, add onions and bacon and cook for 4-5 minutes or until golden. Set aside.
3. Melt remaining oil in dish over a medium heat, stir in flour and stir until dark brown. Gradually stir in 3 cups / 750 ml / 1 1/4 pt of the reserved marinade and stock. Stir constantly until sauce boils and thickens.
4. Whisk in mustard and tomato paste. Return rabbit and onion mixture to dish, cover and bake 30 minutes. Stir in remaining ingredients, cover and bake for 30 minutes longer.
Chef
