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Rabbit Stew with Cranberries
3 hours + 12 hours of marinade time
- 1 whole rabbit (with the liver)
- 1 bottle (750 ml) full-bodied red wine
- 1/2 cup (125 ml) cranberry juice
- 1 cup (250 ml) unsweetened dried cranberries
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 medium onion, sliced
- 2 garlic cloves, crushed
- 3 branches thyme
- 1 bay leaf
- 2 cloves
- 2 tablespoons (60 ml) flour
- 2 tablespoons (60 ml) olive oil
- 1/2 cup (125 ml) cream
- Salt and pepper to taste
- Cut the rabbit into 8 pieces (2 thighs, 2 shoulders and the chest cut in 2 length -wise, then in 2 again). Put them in a big bowl with the red wine, cranberry juice, dried cranberries, carrots, celery, onion, garlic, thyme, bay leaf and cloves. Marinate overnight in the refrigerator.
- The next day, drain the pieces of meat, dry them with a cloth, season them on both sides and flour them. Keep the marinade.
- Preheat the oven to 150 °C (300 °F).
- In a cast iron pan, heat the olive oil and color the pieces of meat on each side, then the vegetables that you have previously removed from the marinade. Set aside.
- Then deglaze the pan with the liquid from the marinade, replace the pieces of meat and vegetables in the pan, cover and bake for 3 hours. The meat should come off the bones with light finger pressure, otherwise continue cooking for another 30 minutes.
- Remove the meat from the cooking juices and set aside on a plate, covered. Keep warm.
- Filter the cooking broth, discard the vegetables and return to the saucepan to make the sauce. Heat.
- Blend the rabbit liver and cream until smooth.
- Pass the mixture through a sieve and add to the hot sauce, without boiling again.
- Place the hot pieces of meat in the sauce.
- Serve with fondant potatoes or egg pasta and Vichy carrots.