THE RED-WINE HUNT POT

(Our Play on Braised Rabbit in Port Wine)

THE RED-WINE HUNT POT

Ingredients: 800g Rabbit or Chicken (chunks), 2 Red onions (pureed), 2 cloves Garlic, 100g Bacon, 1 tsp Black pepper, 0.5 tsp Cinnamon, 2 Bay leaves, 200ml Port Wine, 300ml Chicken stock, 1 tbsp Vinegar...

Ingredients

  • 800g Rabbit or Chicken (chunks)
  • 2 Red onions (pureed)
  • 2 cloves Garlic
  • 100g Bacon
  • 1 tsp Black pepper
  • 0.5 tsp Cinnamon
  • 2 Bay leaves
  • 200ml Port Wine
  • 300ml Chicken stock
  • 1 tbsp Vinegar

Cooking Method

  1. The Scorch Fry bacon until crispy; sear meat chunks in the fat until charred; remove.
  2. The Architect Fry onion puree and garlic until dark and sweet.
  3. The Bloom Add spices and bay leaves with a 40ml splash of Port; the steam will release the woody perfume.
  4. The Swell Add remaining Port, stock, and vinegar; return meat. Simmer covered for 45 minutes until melting.
  5. The Final Flourish Top with massive hit of raw fresh parsley matchsticks.

Cuisine: Portuguese

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