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Kidney Turbigo

Kidney Turbigo

This is a recipe I used to cook and enjoy a long t...

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Rabbit in Red Wine

A delightful old favourite from yesteryear that is being revived again for today. 
1.5 kilogram of prepared Rabbit pieces
1 tablespoon of Plain Flour
2 tablespoons of Olive Oil
2 Onions cut into quarters
100 grams of Bacon chopped
2 cloves of Garlic crushed
1 stalk of Celery finely chopped
1 Carrot diced
1 Potato diced
1 Bay Leaf
2 sprigs of Thyme
1 cup of sliced Mushrooms
I cup of Red Wine
1 cup of Chicken Stock
Salt and freshly ground Black Pepper
2 tablespoons chopped fresh Parsley 

Simmering time on the stove top: 10 minutes

Thermal Cooking time: 3 hours minimum

1. Toss the rabbit pieces in the flour.
2. Heat 1 tablespoon of oil over medium heat.
3. Add the rabbit pieces and brown all over and then remove them.
4. Lower the heat and add the remaining oil.
5. Add the onions and fry until softened.
6. Add the celery and garlic and cook for 2 -3 minutes.
7. Add the carrots and potatoes, bay leaf and thyme and stir fry a further 2-3 minutes.
8. Return the rabbit pieces to the saucepan with the mushrooms, wine, stock, salt and pepper to taste.
9. Stir together and bring slowly to the boil.
10. Simmer gently for 10 minutes stirring occasionally.
11. Turn off the heat and transfer the inner saucepan into the vacuum insulated outer container.
12. Close the lid and leave for 3 hours minimum.
13. Serve sprinkled with chopped parsley.