game recipe:

rabbit civet

ingredients

rabbit (cut into portions)	1		pc
whole peeled tomatoes	500		gm
garlic cloves	4		pc
sage leaves	3		pc
bay leaf	2		pc
rosemary sprig	1		pc
olive oil			sq
dry white wine	300		ml
pine nuts	2		tbs

production

1. In a frying pan, heat some oil over medium heat; add whole bay leaves, rosemary, sage and sliced garlic cloves and stir until the garlic is golden
2. Remove the herbs and garlic to a small dish and set aside
3. Increase the heat to high and add rabbit (dusted in flour). Sauté until golden
4. Add the wine and season with pepper, nutmeg and salt. Let simmer for 1 minute, (scraping any browned bits from the bottom of the pan with a wooden spoon)
5. Stir in the chopped tomatoes, herbs and garlic and pine nuts
6. Reduce the heat to low, cover the pan and gently simmer the stew for 20 to 30 minutes, or until the rabbit pieces are no longer pink in the centre
7. If the sauce is thin, transfer the meat to a serving dish and cover to keep warm
8. Simmer the remaining sauce over high heat until it is slightly thickened; remove and discard the bay leaves and replace the rabbit

chef notes:

Civet is the French word/culinary term that refers to a brown stew
made from game; normally from hare or rabbit. This recipe suits both equally.

email chef@tallyrand.info