Today, on the shelves, you will find a great variety of grapes: white and black from different origins. The grapes go so well with the white meat. Its balanced sweetness brings a little “pop” to the rabbit meat, which by itself is a little insipid. If desired, add mushrooms to this recipe to create a totally Burgundian style.Print
Today I offer a recipe for autumn colours. It’s still nice, but despite the good weather, temperatures have dropped and a good rabbit stew is welcome.
- A nice rabbit cut in pieces.
- 3 shallots
- A bunch of white grapes.
- 10 cl dry white wine
- 2 cloves of garlic
- 40 cl chicken broth
- 2 tablespoons cream
- 3 tablespoons olive oil
- Fresh chopped herbs (I used chives)
- Salt and pepper
- Put the hot frying pan in olive oil, brown the pieces of rabbit. Be careful with the fire too high to avoid burning the meat. Book
- In the same frying pan, brown the chopped shallots and chopped garlic. Dissolve over low heat for 5 minutes without over-coloring. Add the white wine and broth. Put the pieces of rabbit back with salt and pepper. Cover and cook for 40 minutes, turning meat occasionally. Wash the grapes. Add grapes and cream to skillet. Cook for another 5 minutes. Adjust seasoning if necessary. Sprinkle with chopped chives and serve hot.
- As an accompaniment, I simply chose mashed potatoes.
A cold Bordeaux red wine or a Beaujolais Macon Villages. White Anjou or a Vouvray.
Enjoy your meal!