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Traditional Rabbit Stew
A traditional braised rabbit stew, simmered with red wine, smoked bacon, aromatic herbs and a touch of dark chocolate, served with creamy homemade mash. A comforting dish ideal for autumn or winter evenings.
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Critical Success Points
- • Brown the bacon to render the fat.
- • Achieve a nice coloration on the rabbit.
- • Simmer the rabbit for at least 1 hour to tenderize the meat.
- • Melt the dark chocolate into the sauce for the final texture.
Safety Warnings
- • Handle hot oil carefully to avoid splatters.
- • Hot red wine can splash; keep your face away from the pan.
- • Use kitchen gloves when handling hot rabbit.
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