Braised Rabbit with Green Peppercorns and Puy Lentils

Name: Braised Rabbit with Green Peppercorns and Puy Lentils
Yield: Serves 6 as a main meal
Ingredients: chicken or game stock 1.5 litres/2¾ pints, preferably home-made; sea salt 1 tsp; dried green peppercorns 2 tsp, crushed; Puy lentils 350 g/12 oz; flat-leaf parsley leaves chopped to make 6 tbsp, stems discarded; rosemary sprigs 2; celery stalks 4, halved lengthways, then sliced crossways into 1.5cm/⅝in pieces; pancetta cubes 140 g/5 oz; onion 1 large, finely chopped; olive oil 6 tbsp; lemon finely grated zest of 1; garlic cloves 3 large, thinly sliced; rabbits 2, each weighing about 1 kg/2 lb 4 oz, jointed; fresh bay leaf 1

Preparation info

Serves
6
as a main meal

Difficulty
Medium

Appears in

Pepper

By Christine McFadden

Published 2008

About

You can cook this with chicken if you are not fond of rabbit. The thickened juices are infused with the warm fresh bite of green peppercorns, balanced by the earthiness of Puy lentils. I’ve used enough peppercorns to give the dish noticeable zest but it is not overpowering. If you would like more heat, increase the amount to 1 tablespoon.

Ingredients

Main course
Gluten-free
Spicy

Ingredients

Method