French

Braised Rabbit

Author: Chris Bonello


4 rabbit legs, cleaned



Marinating liquid



  • 150ml red wine

  • 2 garlic cloves

  • 5 peppercorns

  • 3 bay leaves

  • 1 tsp Murray River salt

  • ½ tsp thyme, chopped

  • ½ basil, chopped

  • ½ rosemary, chopped

  • ½ fennel seeds



Braising liquid



  • 60ml olive oil

  • 1 onion, chopped

  • 1 carrot, chopped

  • 1 leek, chopped

  • 1 celery stick, chopped

  • 100ml white wine

  • 1 tbsp tomato paste

  • 750ml chicken stock



Vegetables



  • 50g butter

  • 6 shallots, peeled

  • 60ml chicken stock

  • 2 potatoes, turned into 8 barrels

  • 8 baby carrots, peeled

  • 200g broad beans, blanched and peeled

  • Murray River salt and pepper to taste 

A French classic

A Taste of Harmony is
proudly supported by