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Rabbit in Marselle Sauce

  • Prep Time
    25 mins + several hours marinating
  • Cook Time
    2 hrs approx.
  • Serving
    4
  • View
    665

I love rabbit, in any way it is cooked! Fried with garlic and wine, in a stew, braised, slowcooked, it’s somehow always such a delight! Well, this recipe was passed on by someone I knew quite a while ago. I never really wrote it down as it is very simple to make and easy to remember! I hope you will love it just as much as I do!

Ingredients

    Directions

    Step 1

    Put the rabbit pieces in a freezer bag, add about a cup of red wine (ordinary wine is fine), half the onion slices and a minced garlic clove. Season with salt and pepper. Close the bag and leave to marinate for several hours, preferably overnight. Drain, discard the wine and keep the onion slices. Set aside.

    Step 2

    Heat a little olive oil in a pan and fry the rabbit pieces until they turn golden brown. Remove from pan and add the sliced onions, as well as those from the marinade, the garlic and cook until translucent. Add the tomato paste, the Balsamic vinegar, the spices and the bayleaves and mix into the onions. Pour in about half to three quarters of a bottle of the Marselle wine. Throw in a chicken stock cube and top up with about half a cup of water. Bring to a boil, then lower the heat to a simmer. Put the rabbit pieces back into the pan and cook until the rabbit is tender. Keep turning the rabbit pieces as they cook.

    Step 3

    The sauce might be slightly runny, so mix some cornstarch with a tbsp of water and add it to the pan, increase heat slightly until it thickens and turns a bit glossy. Before serving, sprinkle with freshly chopped parsley and serve it stacked on either mashed potatoes or creamy polenta.

    Jacqui

    Hi, I'm Jacqui, creator of The Blender and Senza G. I was diagnosed with Celiac disease in 2012 and since then, gluten free cooking has become a passion of mine. I just love food, experimenting and creating new gluten free recipes or re-inventing old favorite ones so I can still enjoy what I used to love before. Being Celiac makes cooking more challenging but with loads of patience, intensive research and a burning desire to learn more and more, living the Gluten Free lifestyle has become much much easier. My mission has been that gluten free food should taste good. Gluten Free does not mean taste free and I will keep on working to discover new ways of making it even better! ❤️

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