[CH] Bunny Beaujolais
T (joemama@ticino.com)
Fri, 6 Oct 2000 23:55:03 +0200
Ever since acquiring the ristra of Espelettes (AOC) in Paris a couple weeks
ago (along with a few bags of powder), I've been looking for something to do
with them.
Today, while buying meats for tomorrows cassoulet, I came across a nice
rabbit braciolina, so it became tonight's dinner (ingredient quantities as
used, adjust as required):
60 g bacon, julienned
180g mushrooms
olive oil
onions and shallots (don't know how many), peeled
1 rabbit braciolina, ~600g (the section between the front and rear legs)
several green peppers, chopped
1 tbsp Espelette powder
1 shot Marc de Bourgogne
1/2 liter Beaujolais
3 piment d'Espelette, seeded and chopped
several sprigs of thyme
salt
Fry off the bacon and the chopped stems of the mushrooms, drain, and place
in a pot.
Add some olive oil (if necessary) to the drained liquid, and brown the
onions and shallots, adding the mushroom caps when almost done. Drain, and
reserve.
Dredge the rabbit in flour, and brown. Season with the powder and some
salt, and the green peppers. Add the marc, and flame. Add to the pot with
the bacon mixture. Deglaze the pan with the wine, and add to the pot.
Add the chopped peppers and the thyme, and simmer 1 1/2 hours. Add the
reserverd caps and onions and simmer 1/2 hour more.
Serve with rice.
Tom