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Slow Cooked Rabbit Legs With Lentils

Slow Cooked Rabbit Legs With Lentils

Ingredients (serves 4-6 as a main course)

6 Rabbit legs

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Sliced smoked pancetta, 100g per person

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Cooked lentils

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4-5 tbsp good quality olive oil

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150ml good quality white wine, the rest for the chef!View Options
Smoked paprika
2 medium sized onions, quartered
2 medium sized carrots, peeled and cut into chunks
2 celery stalks, cut into chunks
Bouquet Garni made up of 2 bay leaves, 2 sprigs of rosemary and 2 sprigs of thyme
4 cloves of garlic
Salt and freshly ground black pepper
500ml veal stock If veal stock is unavailable you can use beef stock instead

Method

  1. To make our Slow Cooked Rabbit Legs With Lentils, first generously season the rabbit legs all over with salt and pepper. Make sure you cover the legs completely.
  2. Add 3-4 tbsp olive oil to a large oven proof dish and sear the rabbit legs over a high heat until golden brown. Then set aside.
  3. Heat the oven to 200C.
  4. Add another dash of olive to the same dish you used to sear the rabbit legs in and saute all the vegetables, garlic, smoked pancetta and bouquet garni for 5 minutes.
  5. Return the rabbit legs to the dish arranging them tightly. 
  6. Pour in the white wine and cook for another 3 minutes to cook off the alcohol.
  7. Next add the stock. If needed, add a splash of water to make sure the meat is completely covered.
  8. Cover the dish with tin foil or baking paper to ensure any steam will not escape. Then put the lid on your dish.
  9. Cook in the oven for 10 minutes at 200C then lower the temperature to 160C for another 1.5-2 hours. Check after an hour and a half to see if the rabbit legs are cooked through.
  10. Use a fork to prick each leg. If the meat is fully cooked, the fork should penetrate the meat effortlessly and come out just as easily.
  11. Remove the rabbit legs and set them aside. Cover with tin foil to keep them warm.
  12. Strain off half of the cooking liquid into a saucepan. Reduce this over a medium to high heat for approximately 10 minutes to create a tasty jus that will finish off your dish nicely. 
  13. With the remaining half of the cooking liquid which contains the cooked vegetables, add in the cooked lentils and gently warm through. 
  14. Plate up the lentil stew placing the rabbit legs on top. 
  15. Finally pour over the jus and sprinkle a generous amount of smoked paprika over the rabbit for an extra layer of delicious flavour.

Our Slow Cooked Rabbit Legs With Lentils is the perfect comfort food and is bound to become a firm family favourite!