THE RED-WINE HUNT-POT

(Our Play on French-Style Braised Rabbit/Chicken)

THE RED-WINE HUNT-POT

Ingredients: 800g Chicken or Rabbit (chunks), 2 Red onions (pureed), 2 cloves Garlic, 100g Mushrooms, 1 tsp Dried Thyme, 1 tsp Black pepper, 2 Bay leaves, 500ml Red wine, 200ml Chicken stock, 1 tbsp Tomato purée...

Ingredients

  • 800g Chicken or Rabbit (chunks)
  • 2 Red onions (pureed)
  • 2 cloves Garlic
  • 100g Mushrooms
  • 1 tsp Dried Thyme
  • 1 tsp Black pepper
  • 2 Bay leaves
  • 500ml Red wine
  • 200ml Chicken stock
  • 1 tbsp Tomato purée

Cooking Method

  1. The Scorch Sear the meat until dark brown and charred; remove.
  2. The Architect Fry onion puree and mushrooms in the fat until sweet and golden.
  3. The Bloom Add spices and tomato purée with a 40ml splash of wine; fry until the perfume releases.
  4. The Swell Add remaining wine and stock; return meat. Simmer covered for 45 minutes until melting.
  5. The Final Flourish Top with massive hit of raw fresh parsley matchsticks.

Cuisine: French

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