Rabbit and Bourgueil Recipe
Civet de Lapin de Grand-Mere Caslot avec Bourgueil, Domaine de la Chevalerie
For Pierre, the gourmand
“I knew his winery, in Restigné ( and what an honour to have tasted there the wines of his youth). I now know the recipe that makes Pierrot’s (his grandson) mouth water…
Choose two quality rabbits, cut the saddles into pieces. Leave them to marinate for a few hours in a mixture of water and vinegar, and thereafter in a marinade made from Bourgueil wine with sliced onion rings , épices Rabelais, bouquet garni , salt, pepper, and leave them marinating therein for two days. Brown a little flour in some butter. Add a dozen small onions or echalottes, and diced pork belly, allow to colour, then add the pieces of rabbit having removed them from the marinade, and flambé using some eau de vie de marc. Add some house Bourgueil wine, and gradually incorporate most of the marinade, or even some stock. Remove the bouquet garni and simmer gently for about two hours. About half hour before the cooking is completed, add half a pound of mushrooms, and at the last moment, bind the sauce with the addition of blood, but more importantly, the crushed livers of the rabbits.
Serve accompanied by a dish of potatoes and Jerusalem artichokes. And for the wine I would choose a 1993 Chevalerie which should stand up well to this dish.”
Country recipe from the book “Entre Loire et Garonnne”, vinified by Jean-Jacques Martin