Rabbit in mulled wine with olive oil from the Baux-de-Provence Valley – matured olives PDO
Ingredients
For
4
personnes
- 1 rabbit, cut into pieces
- 2 large onions, finely sliced
- 3 tablespoons of olive oil from the Vallée des Baux-de-Provence – matured olives PDO
- 1 tablespoon of red wine vinegar
- 2 tablespoons of flour
- 20 cl of red wine
- 1 orange
- 1 stock cube
- 1 tablespoon of honey
- 4 cardamom pods
- 5 cm of cinnamon stick
- 3 star anise pods
- 2 sprigs of thyme
- 2 bay leaves
- Salt and ground peppercorns
- 12 juniper berries
- 2 cloves
- 1 teaspoon of mild chilli
Tip
Serve with mashed potatoes dressed with olive oil.
Instructions
- Brown the onions in 1.5 tablespoons of olive oil. Add the pieces of rabbit to sear them, then add the vinegar.
- Sprinkle with flour and mix.
- Add the wine, the orange juice and zest, the honey, the stock cube, the spices, the mild chilli and 1.5 tablespoons of olive oil.
- Mix well and cover with water.
- Cook over a low heat for about 40 minutes. Keep an eye on the liquid level and how it’s cooking. The sauce should be slightly thick. Check the seasoning and serve.
Tip
Serve with mashed potatoes dressed with olive oil.
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.
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