Wine Matching Synopsis
During a cold winter there is nothing like a hearty stew to tuck into whilst dining beside the crackling fireplace. Rabbit requires only a few ingredients to be transformed into a delicious meal that can also be certainly eaten the next day in your lunchbox at work. Due to the rabbit's light texture and flavoursome juices featured in this recipe, it is paired well with a crisp chardonnay to complement the dish.
Prior to cooking, chill your bottle of Chardonnay in the fridge.
- Preheat the oven to 180°C
- Joint the rabbit into 8 large pieces. Rabbit is quite boney, so just try to obtain nice large pieces to place into the pot.
- Put the flour, thyme, pepper and salt into a sturdy plastic bag along with the rabbit. Shake until the rabbit is nicely coated.
- Melt the butter and lightly brown the rabbit for around 5mins. Place into a large casserole dish.
- Cook the onions and bacon with a dash of oil until lightly browned.
- Place the onion in the casserole dish along with the diced celery, carrots, and zucchini.
- Put in the cider, the bay leaves and some dry mixed herbs.
- Cover and place the casserole dish into the oven. Cook for 1hr or until the rabbit starts to fall off the bone.
Serve with couscous on the side, a sliced baguette, and your glass of 2012 Flyfaire Chardonnay. Bon appétit!
Wine Match: Flyfaire Chardonnay 2012
- 1 whole large rabbit, skinned and jointed into 8 large pieces.
- 2 cloves of garlic
- 500ml of Bulmer's Cider (if you can get it)
- A few twigs of thyme
- 3 tbsps plain flour
- 15g of butter
- 2 onions diced
- 2 sticks of celery diced
- 2 carrots diced
- 1 medium zuchini diced
- 4 rashes of bacon cut into pieces
- Parsley to serve
- 2 Bay leaves and dry mixed herbs
- Couscous to serve.