May 21 2007


Rillettes de Lapin

This traditional rillettes recipe uses rabbit to replace some of the pork. Cook the rabbit slowly with garlic, herbs and pork belly, then drain off the fat, first pound, then pull apart the meat with two forks, pile into an earthenware dish and completely cover with the carefully strained fat. Cover with foil and store in the fridge. Eat with toast or crusty bread.

Sauce au Vin du Medoc

Rabbit is stewed so slowly in red wine with beef and pork in this old traditional country recipe that is almost becomes a sauce. Chop 6 shallots and brown them in dripping, add 3 large carrots cut into big pieces. Add one jointed rabbit, 1 ½ lbs each of stewing beef and pork, add garlic and herbs to taste.

Sprinkle with flour, stir and pour over a bottle of red wine. Add a little water and a square or two of plain chocolate. Simmer, “just murmuring”, for three hours. Let the dish cool completely. Leave in the fridge over night then simmer again the following day for a further two hours. Serve with plenty of bread and / or a mousseline of potatoes. (see Vegetables)

It is “la grosse cuisine de la campagne” and sounds the perfect dish for cold winter days not, I stress, in the heat wave of summer!

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