Dinner tonight was amazingly low key for the amount of flavor! I got rabbit legs at the store yesterday, and was trying to think what to do with them - then I remembered our first trip to France, having lunch in Avignon - it was a delicious Basque rabbit dish. I decided to try something similar! But... There were a number of ingredients I just didn't have đ
I fiddled, and this is what happened - pretty darned good!
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| Ready to simmer |
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| Ready to eat! |
Basque Rabbit
2 rabbit legs
salt & pepper
1/2 tsp paprika fumĂŠ (sweet pimenton)
olive oil
1/4 - 1/2 cup diced onion
1 red bell pepper, sliced
1 green bell pepper, sliced
2 cloves garlic, peeled
1/4 - 1/2 cup white or rose wine
scant 1/8 tsp cayenne
1 1/2 cups chicken stock
1 tsp port
1 handful chopped cherry tomatoes
Season the rabbit with salt, pepper, and paprika. Brown in olive oil.
Add onion, cook till translucent.
Add the rest of the ingredients except the port and tomatoes.
Cover, bring to a boil, then simmer for 1-2 hours.
Remove the rabbit, and reduce the broth.
Stir in the port and adjust seasoning.
Debone the rabbit. Divide the rabbit and tomatoes into 2 bowls, and pour the soup over.
Serve with bread.
~~~
based on what I had handy, and:
Rabbit Piperade - Marx Foods Blog
https://marxfood.com/rabbit-piperade-recipe/
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