THE VINEGAR-STUNG HUNT

(Our Play on Rabbit in Red Wine / Coelho à Caçador)

THE VINEGAR-STUNG HUNT

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

  1. The Scorch Fry bacon until crispy. Sear meat in the fat until charred; remove.
  2. The Architect Fry onion puree until dark and sweet.
  3. The Bloom Add garlic and spices with a 40ml splash of wine; the steam will release the woody perfume.
  4. The Swell Add remaining wine and vinegar; return meat. Simmer covered for 50 minutes until tender.
  5. The Final Flourish Top with raw fresh parsley and extra black pepper.

Cuisine: Portuguese

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