Prep 12 hrs
Cook 1 hr 30 mins
The chichken version of this recipe is popular in Vietnam. Since, I love the taste of rabbit so much and rabbit is not that expensive in France, I tried this recipe with rabbit and it was really good. I'm new to this site, sorry if you find the format and instructions are a bit odd.
- 1 rabbit, cut into serving size pieces
- 150 g pate (pork, duck, ... I prefer the duck pate or fois gras du canard)
- 2 red onions, thinly sliced
- 1 garlic clove, finely chopped
- 1 red chile, finely chopped
- 1 teaspoon pepper
- 1 teaspoon herbes de provence
- 150 ml red wine
- 2 tomatoes, finely chopped, only keep the flesh
- 3 large carrots, peeled and thinly sliced
- 5 medium potatoes, pealed and cut into mouth size pieces
- * rabbit cut into serving pieces.
- * wash with salt water.
- * let it dry before marinade.
- * mix onion, garlic, chili, peper, herb du province with red wine.
- * seasoning with salt, i used about one tsp of salt for the whole rabbit.
- * let the rabbit sit in the mix soup in the fridge for one night.
- * remove the rabbit from the marinade soup, reserve the mixture
- * fry the rabbit in medium heat until light brown.
- * mix chopped tomatoes to the frying pan, wait until rabbit turn brown.
- * pour in chicken broth and the reserved marinade soup.
- * slowly cook for 1 hours until the meat is tender but not falling apart.
- * put in carrot and potatoes, cook for another 20 minutes.
- * fry pate with finely chopped garlic until the smell is nice.
- * pour the pate garlic mixture to the rabbit stew, stir well.
- * can be thicken and seasoned again before serving.
- Serving hot with French bread.