Wild rabbit is very tough and need long cooking time. The meat is similar to that of an old chicken.
1. Carve rabbit into portions, sear all sides brown.
2. De-glace with 100gm white wine, add enough stock to cover the meat, a good handful of dry apricot, 100gm tomato sauce, walnut pieces and basil, salt and pepper. Simmer for 2 hours.
3. Reduce sauce and add soya sauce to taste, sprinkle finely chopped mint on top.
No comments:
Post a Comment