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Preparation time
20 minutes
Total time:
1 hour
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Ingredients
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4 sprigs fresh marjoram
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45 mL (3 tbsp.) fresh marjoram, chopped
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10 pearl onions
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1 sweet potato, peeled and cut into large pieces
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3 potatoes
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3 carrots
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3 cloves garlic
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125 mL (1/2 cup) white wine
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375 mL (1 1/2 cups) chicken broth
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60 mL (1/4 cup) white wine vinegar
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15 mL (1 tbsp.) Compliments olive oil
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1.5 kg (3 lb.) rabbit, cut into pieces (without offal)
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2 mL (1/2 tsp.) each salt and pepper
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75 mL (1/3 cup) flour
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Directions
- Combine flour, salt and pepper on a plate. Coat rabbit meat with mixture and shake to remove excess. Heat oil in a casserole over high heat and sear rabbit meat on both sides until golden. Proceed in stages if required.
- Add wine vinegar, wine, chicken broth and garlic. Bring to a boil, lower heat to medium-low, cover and let simmer for 15 minutes.
- Add carrots and potatoes, then continue cooking for 15 minutes. Add sweet potato, onions, chopped marjoram and sprigs of marjoram.
- Cover and continue cooking for 30 minutes or until vegetables are tender and rabbit meat separates easily from bones. The internal cooking temperature must reach 70°C (160°F).
Variation:
- Replace rabbit with chicken pieces.
- Replace marjoram with fresh rosemary. Omit chopped herbs and use only sprigs.
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