THE VINEGAR-STUNG HUNT
(Our Play on Rabbit in Red Wine / Coelho à Caçador)
Ingredients: 800g Rabbit or Chicken (chunks), 1 tsp Black pepper, 1 tsp Dried Thyme, 2 cloves Garlic, 500ml Red Wine, 2 tbsp Wine vinegar, 100g Bacon (diced), 2 Red onions (pureed)...
Ingredients
- 800g Rabbit or Chicken (chunks)
- 1 tsp Black pepper
- 1 tsp Dried Thyme
- 2 cloves Garlic
- 500ml Red Wine
- 2 tbsp Wine vinegar
- 100g Bacon (diced)
- 2 Red onions (pureed)
Cooking Method
- The Scorch Fry bacon until crispy. Sear meat in the fat until charred; remove.
- The Architect Fry onion puree until dark and sweet.
- The Bloom Add garlic and spices with a 40ml splash of wine; the steam will release the woody perfume.
- The Swell Add remaining wine and vinegar; return meat. Simmer covered for 50 minutes until tender.
- The Final Flourish Top with raw fresh parsley and extra black pepper.