Tuesday

Rabbit Provencal with aubergine




















Type of dish : Main course
To serve : 6
Preparation : 10 min
Cooking : 35 min
Budget : Reasonable
From : France
Difficulty : Easy


Ingredients :
1 1/2 rabbits, cut into pieces
6 aubergines
150g smoked bacon
12 cloves garlic
Few sprigs rosemary
100ml dry white wine
2 tablespoon tapenade
Salt, pepper, olive oil

Recipe :
Wash and dice aubergines.
Remove the bacon rind.
Heat oil in a saucepan and brown meat.
Add garlic and brown, without peeling.
Remove pan from heat.
Add 3 tablespoon oil and brown aubergines.
Turn heat up high under meat, add wine and stir carefully.
Leave to reduce, then season and add rosemary.
Turn heat down to medium and leave to cook for a further 25 minutes, with pan 2/3 covered.
Add tapenade, diluted with a little hot water, cover again and cook for a few more minutes.
Serve with rice or fresh vegetables.


Advice :
For a tase of the South of France, serve this dish with pasta.

Recommended wines:
Light reds (Saumur Champigny, Maçon)
Rosés (Bandol, Tavel)
Whites (St Véran)