CookEat Recipe
French Rabbits Braised with Claret
Jointed rabbits browned with onion and garlic, slowly stewed and finished with a butter-flour claret sauce.
Method
Steps
Step 1
Season jointed rabbits. Heat drippings and brown pieces with onion, garlic, bay, parsley and thyme.
Step 2
Add hot water, cover tightly and cook slowly until tender and thick pieces reach 74 °C, turning and adding only a little water if dry.
Step 3
Knead butter with flour and stir into pan juices; simmer until flour is cooked. Add claret, bring sauce to a boil and serve hot.
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