Bertie’s Minervois lapin

Name: Bertie’s Minervois lapin
Total time: 1 h 10 min
Yield: 4
Cuisine: french
Ingredients: olive oil; 1 whole rabbit, gutted and jointed, liver and kidneys reserved; 1 onion; 3 big cloves of garlic; 12 banana shallots; 1 bunch of baby carrots; 6 baby turnips or 1 medium turnip; 4 fresh bay leaves; 100 g golden sultanas; 750 ml Muscat de St Jean de Minervois, or other sweet wine; 1 tablespoon onion jam optional

“Recipe from Bertie Eden, a British winemaker living in France. ”

Serves 4

Cooks In1 hour 10 minutes

DifficultyNot too tricky

Jamie Magazine Game Father's day Sunday lunch French Mains

Nutrition per serving

Calories 635 32%
Fat 11.3g 16%
Saturates 3.6g 18%
Sugars 36.6g 41%
Protein 41.5g 83%
Carbs 56.8g 22%

Of an adult's reference intake

Jamie Magazine

By Bertie Eden

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Ingredients

olive oil
1 whole rabbit, gutted and jointed, liver and kidneys reserved
1 onion
3 big cloves of garlic
12 banana shallots
1 bunch of baby carrots
6 baby turnips or 1 medium turnip
4 fresh bay leaves
100 g golden sultanas
750 ml Muscat de St Jean de Minervois, or other sweet wine
1 tablespoon onion jam , optional

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Jamie Magazine

By Bertie Eden

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Method

In a large casserole dish over a medium heat, warm a good drizzle of oil, then brown the rabbit pieces, turning and adding the reserved offal. Remove with a slotted spoon and transfer to a plate.
Peel, slice and add the onion to the casserole and fry until softened, translucent and sticky, adding more oil as necessary.
Peel the garlic and shallots, keeping them whole. Wash, scrub and trim the carrots and baby turnips. If using a medium turnip, roughly chop it too.
Add the vegetables, bay leaves and sultanas to the pan. Stir to combine, then return the rabbit to the pan.
Add enough wine to cover, topping up with water as necessary, and the onion jam (if using).
Bring the stew up to a simmer and cook gently for 45 minutes, or until the rabbit is tender and the sauce thickened.
If the sauce isn’t reducing enough, transfer the rabbit and vegetables with a slotted spoon to a plate, turn up the heat and let the sauce bubble vigorously until reduced to your liking. Reduce the heat and return the rabbit and vegetables to the sauce to warm through.
Serve with rice, ideally the red variety from the Camargue region.