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Rabbit Leg Bourguignon


With Laurent Loudeac

Rabbit Leg Bourguignon

Ingredients
4 rabbit legs (cut in half)
200 grams cured pork belly, cut into lardons
1 onion, peeled and diced
200 grams mushrooms, quartered
250 mls red wine
2 tbspoons flour
2 litres beef stock
1 tbspoon parsley, chopped
2 slices of white thick bread, crust off, cut into cubes and sautéed off in butter until golden brown.
Oil
2 bay leaves
2 sprigs thyme

Method
In a pot sear the legs in a little oil.
Take out and put into a roasting dish, season.
In the same pan sautée of the pork belly, mushrooms and onion until brown then add the flour.
Mix thoroughly and cook for 2-3 minutes, then deglaze with the red wine and reduce by half. 
Add the beef stock and pour over the rabbit legs.
Add the bay leaf and thyme, cover and slow cook in oven for about 30-45 minutes or until the legs are cooked through.
Take legs out of the cooking liquid, then reduce the liquid.
To serve, arrange legs on the plate, pour sauce over (ensuring there is a good amount of pork  and mushroom), sprinkle with a little parsley and the croutons.

Serve a creamy mash or polenta and a good robust red wine. Bon Appetit!

(Broadcast 31 July 2012)


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