Lapin Sauvage avec Chou Rouge (Wild Rabbit with Red Cabbage)
Lapin Sauvage avec Chou Rouge (Wild Rabbit with Red Cabbage) is a traditional French recipe for a classic dish of wild rabbit cooked in red wine that's served with red cabbage braised in white wine with apples and juniper berries. The full recipe is presented here and I hope you enjoy this classic Polish version of: Wild Rabbit with Red Cabbage (Lapin Sauvage avec Chou Rouge).
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Ingredients:
180g fatty bacon, diced
1 wild rabbit, jointed
120ml white wine
1/2 red cabbage
1 tbsp red wine vinegar
1 pinch of brown sugar
1 bouquet garni
1 apple, peeled, cored and sliced
6 juniper berries, lightly crushed and tied in a muslin bag
60g raisins
salt and freshly-ground black pepper, to taste
Method:
Add the bacon to a pan and when it renders its fat add the jointed rabbit and fry until well browned. Pour over the red wine, bring to a boil and cook until the volume has reduced by half.
In the meantime, bring a pan of water to a boil, plunge in the cabbage and blanch for 1 minute then drain and shred very finely. Combine the shredded cabbage and bouquet garni in the base of a casserole dish then sprinkle with the vinegar, season to taste and stir to combine. Cover with a tight-fitting lid and simmer gently for 45 minutes.
At this point add the sliced apple and juniper berries along with the raisins (these are best if soaked for 15 minutes beforehand in tepid water to plump them up — drain before adding). Cove the pan and continue cooking for about 40 minutes.
Serve hot with chips (fries), or croquette potatoes and peas.
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