. . Wine-braised Chicken, Shallots & Pancetta. . . Sicilian Fennel Salad with Oranges, Arugula, and Black Olives . Cover and simmer gently for 60–80 minutes, until the rabbit is cooked through and tender. Calzone di Prosciutto e Ricotta (Ham & cheese Calzone). Sunday Sauce With Sausage, Ribs and Chops . . Turn the flatbread over and cook on the other side. . . . blood, which gives the civet its characteristic colour and taste. . . Rosemary-Garlic Pork With Roasted Vegetables & Caramelized Apples . Grilled Chops with Apple-Bourbon Glaze . Add to the pan with the onions and the lardons. casserole and simmer for 5 minutes, stirring occasionally. (1 tbsp) oil and 30 g (1 oz) butter in a frying pan over high heat. about 45 minutes, until the pieces are tender when pierced with a knife. Rabbit Stew with Red Wine. Cranberry, Chocolate Cream Cheese Cookies . To make the flatbread, mix the two flours together in a large bowl, make a well in the centre and add the milk and yoghurt. Remove with a slotted spoon and drain on paper towels. Roast Tenderloin of Beef with Jack Daniel's Peppercorn Sauce . Wine Pairing with Wild Rabbit Stew with Red Wine (French Civet). Heat remaining oil in a skillet over medium heat, add pancetta, and cook until crisp, Coddled Eggs with mushroom and cream . . To make the rabbit stew, spread the rabbit joints with 2 tablespoons of the Dijon mustard. casserole, bring to the boil, and reduce over medium heat until thickened . Roasted Italian Sausage with Cherry Tomatoes, Roast Pork Chops with Apples, Onions and Sage. Which Wine goes well with food, dish, meal, recipe ? . reduced by two-thirds, about 15 minutes. . . . . Remove the rabbit pieces from the marinade and pat dry with paper red wine and the sauce is traditionally thickened with the animal's . Strain the marinade; reserve the liquid and the vegetables separately. Cook until softened, add the tomatoes and simmer until the volume has reduced by a third. Remove . . Seared Scallops with Steamed Brussels Sprout Leaves . . 30 g (1 oz) buttr, melted Spaghetti with garlic, olive oil and chile . . serving platter with a slotted spoon. Spaghetti with Anchovy Garlic Sauce . Whisk in the marinade and bring to the boil. 20 peppercorns Braised beef with Pèppoli wine sauce . . Alaskan Halibut with carrot purée, asparagus and pistou . . Roast Pork Loin with Salted Caramel Potatoes . Even without the blood, Rabbit Stew with Red Wine (Civet de Lapin) . . Cover and simmer gently for 60–80 minutes, until the rabbit is cooked through and tender. Chicken Schnitzel Sandwich with Horseradish Cream and Radicchio . . . Pour a quarter of the flatbread mixture into a small frying pan, like a pancake batter, and cook until puffed up and brown spots form on the bottom - about 2-3 minutes. . Place the rabbit pieces in a bowl, and pour the red wine over them. Stir to coat onions in syrup, and cook, stirring, until onions begin to caramelize, 2–5 minutes. Preheat the oven to 220 C (425 F) mark 7. Add the Cut the bacon into lardons; Kale and Sausage Penne with Lemon Cream sauce . 150 g (5 oz) green unsmoked bacon, sliced 1 cm (1/4 inch) thick Pork Noisettes with Charcutière Sauce . Braised Leg of Lamb with Graukase Polenta . Portobello Burgers with Blue Cheese and Sautéed Red Onions . Place in a bowl, cover with cling film and put in the fridge for at least 4 hours. 15 ml (1 tbsp) sugar Zucchini Cake with Crunchy Lemon Glaze . Add pearl onions, pancetta, and mushrooms and heat through. . . . . . . year-round civet can be made with rabbit, marinated overnight in an Kartoffelrahmsuppe (Spiced Potato Soup) . Pear Pecorino and Mascarpone Ravioli . . . . . Corzetti Past with Dried Mushroom ragu . . MARINADE . pieces to a bowl. Add the marinated rabbit, wine and bay leaf. Hunter's Wife's Chicken (Pollo alla Cacciatora) . Spoon the sauce over the rabbit and vegetables. For the stew, heat the butter in a casserole and add the onions, chilli, pepper and garlic. . Brown Butter Almond Cake with Roasted Pears and Caramel Sauce . . Seared Scallops and Fruit reduction . . Salt and freshley ground pepper 3 sliced day-old white bread, crusts removed Duck Breast in Brandy Sauce with Truffles and Mushrooms . If the rabbit is in a heavy stew or accompanied by a rich sauce, you could get away with a full-bodied red wine like a Syrah, a Sangiovese based Super Tuscan, or a Barolo, provided it is aged and the tannin has softened. . onions with 15 g (1/2 oz) butter, a pinch of . Add the Wild Mushroom Soup with Roasted Red Pepper Drizzle . Simmer until firm to the touch, about 5 minutes, then, using a slotted spoon, transfer to a food processor. Add rosemary, thyme, and bay leaf, and cook, stirring occasionally, until vegetables begin to brown, 7–10 minutes. . . Shepherd’s-Style Rigatoni with Ricotta and Sausage . It is cooked in Meanwhile, keep warm in the cooking liquid.