|
|
| Braised Rabbit “style Coq au Vin” |
| Serves 1 |
 |
| INGREDIENTS: |
1.5-2kg deboned rabbits (ask your butcher)
Mirepoix (medley of vegetables):
2 carrots diced
2 celery branches diced
1 large onion diced
1/2 head of garlic
1 t tomato paste
1 C red wine (we recommend cooking with
the wine you will be serving)
1 C chicken stock
bay leaves
sprig of thyme
200 gr bacon (cubed)
200 gr button mushrooms (whole)
100 gr pearl Onions
salt & pepper to taste |
|
|
|
|
| METHOD |
Mirepoix :
• Dice the carrots, onions, celery & garlic
• Bacon: cut in cubes
• You will need pots of boiling water to blanche the
bacon, the pearl onions & mushrooms
• To cook the loins; each loin will be wrapped in plastic
wrap first then in aluminum foil, twisting each end,
making sure each end is securely sealed
Rabbit :
• At medium high heat in a deep pot sear off the 4
legs, making sure there is coloration. Remove legs
and set aside.
• Reduce heat to medium add the diced mirepoix and
sweat the vegetables
• Add tomato paste and cook approximately for
3 minutes
• Add red wine and stock, return the legs. Add bay
leaves & thyme
• Reduce heat cover & simmer for 1 hour
• While the legs are cooking, season the loins; proceed
to wrapping in plastic wrap and then aluminum foil.
• Set aside
• Blanch the bacon in water for 2 minutes, remove,
towel dry and cook until crisp. Set aside
• Blanch pearl onions for 5 minutes or until tender
• Blanch the mushrooms
• When the hour has passed add the loins to the pot
and braise for an additional 30 minutes.
• When cooking time is over carefully remove all the
rabbit legs & loins
• Remove the loins from their plastic wrap. Set the
rabbit aside and cover with plastic wrap.
• Take the juice from the cooking pot, filter into another
cooking pot. Discard mirepoix
• Bring the sauce to a simmering boil for reduction until
desired consistency
• Only if necessary, but not recommended, thicken with
corn starch
• Once your sauce is the right consistency, season to
taste, add the bacon, onions & mushrooms. Return
the rabbit to the pot, heat thoroughly and serve. |
| ASSEMBLY |
| • 1 leg & 1 loin per person, spoon the sauce over the
meat generously and serve with your favorite autumn
root vegetables. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
