How to make it

  • Divide Rabbit into 10-12 pieces
  • Marinate in red wine with the herbs & white of leeks(thinly sliced) & a pinch of salt & pepper for 2 hrs
  • ********
  • thinly slice the green part of the leeks
  • in a deep casserole pan fry the leeks in olive oil for 5 min
  • thinly slice the onion, and brown with the leeks.
  • Remove rabbit pieces from marinade, brown with leek and onions.
  • In a food processor chop(puree) the marinade.
  • add puree and vegetable stock to the browned rabbit, and simmer for an hour.
  • At the same time , boil seperately carrots and potatoes until al dente (almost done)
  • add the bouquet garni of herbs, potatoes & carrots to the stew, and simmer for another half an hour.
  • serve

People Who Like This Dish 2
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    " It was excellent "
    greekgirrrl ate it and said...
    C'est ci bon!! Delicieux!
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  • hearty
  • rabbit
  • stew
  • herbythyme
  • sage
  • rabbity
  • stew
  • french

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  • 1 Rabbit 1.3kg / 2&3/4lb
  • 2 leeks
  • 4 bay leaves
  • 2 tspn dried thyme
  • 1 tspn dried parsley
  • 500ml (approx 1 pint) red wine
  • small bunch of fresh sage(6 leaves for marinade, rest for bouquet garni)
  • small bunch of fresh thyme for bouquet garni
  • 4 tblspns olive oil
  • 1 onion
  • 500ml vegetable stock
  • 8 medium potatoes
  • 2 carrots
  • Salt & pepper
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