SPANISH-STYLE RABBIT
Portions : 4 - Preparation : 10 minutes - Cooking time : 90 minutes
INGREDIENTS
- 1 Québec rabbit, cut into pieces
- 4 tomatoes
- 1 red bell pepper, julienned
- 125 ml (1/2 cup) white wine
- 30 ml (2 tablespoons) honey
- ½ vegetable bouillon cube
- 1 pinch saffron
- 5 ml (1 tsp.) herbes de Provence blend
- 250 ml (1 cup) green olives
- 1 l (4 cups) white beans (canned)
- 3 garlic cloves, chopped
- 2 shallots, minced
- 1 lemon, quartered
- 60 ml (4 tbsp.) olive oil
- Salt and pepper to taste
PREPARATION
- Preheat oven, rack in center, to 160°C (325°F).
- Season rabbit pieces with salt and pepper.
- In a hot skillet, sear the meat in a little fat for 2 minutes on each side.
- Grate the tomatoes to make a fine purée.
- In an ovenproof caquelon, pour the tomato purée, bell pepper, white wine and honey, then add the bouillon cube, saffron, herbes de Provence, olives, white beans, garlic, shallots, lemon, rabbit and olive oil on top.
- Season to taste.
- Place in the oven and cook for 1H30min.
