rabbit and onions


Another recipe from a favourite food writer, Claudia Roden. This has a distinct French flavour, and indeed I serve it with French toast (eggy bread) which is simply slices of white bread soaked in seasoned, beaten egg and milk and then fried in a butter/oil mixture.

For the main dish, I start with the button onions. They go into a large pan with butter, oil, a spoon of sugar and seasoning. When the fat is melted and the onions frying I cover with water, cover the pan and simmer for 20 minutes. Then, I uncover the pan and cook for a further 40 minutes until the water has been absorbed. In another pan I sauté a little chopped onion, add the rabbit pieces and brown them on both sides. Then I add 250cl red wine and cook briskly for 10 minutes. Then I lower the heat, cover the pan and simmer for 30 minutes. When the meat and onions are ready I put them into one pan and cook gently for 5 minutes. If I’m lucky enough to get the rabbit liver, I cook it separately in a little butter for a few minutes and add to the finished dish.

It must have been good because Giovanni ate 4 or 5 large pieces!


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