Rabbit Braised in Mulled Wine
This has a sweet and sour taste and is a real winter warmer. This recipe also works well with chicken.
Preparation time: 20 minutes Quantity: Serves 4 Cooking time: 1 & 1/4 - 1 & 1/2 hours
Ingredients
1 rabbit - skinned and prepared
Marinade -
1/2 bottle red wine
sprig thyme
sprig rosemary
2 cloves smashed garlic in skin
1/4 teaspoon peppercorns
1 teaspoon cloves
1 orange - sliced
Casserole mix -
1 tablespoon olive oil
1 onion - chunky dice
2 sticks celery - large dice
2 carrots - peeled and large diced
150 ml / 1/3 pint - red wine vinegar
100g / 4 oz dark brown sugar
3 tablespoons raisins
1/8 teaspoon ground cloves
1/4 teaspoon ground cinnamon
To finish -
1 heaped tablespoon tomato puree
1 tablespoon chopped parsley
Method
- Mix the marinade together and pour over the rabbit, leave over night to mull
- Remove the rabbit and cut in to portions, legs and breast bone on
- Sieve the marinade and reserve the liquid
- Meanwhile heat up the oil
- Fry of the onions, to soften without colour
- Add the garlic, celery and carrot, cook for a minute
- Add the rabbit and seal in the pan
- Place all the rabbit and vegetables in a casserole dish
- Cover with the rest of the ingredients and the marinating liquid
- Casserole in a preheated oven gas 5 / 200*c / 400*f - for an hour
- Spoon in the puree and place back in the oven uncovered for a further 10 - 15 minutes
- Serve sprinkled with the parsley