Name: Rabbit with Puy Lentils and Port
Yield: Serves 4
Cuisine: French
Ingredients: 400 ml/14 fl oz/1⅔ cups chicken or vegetable stock; 15 g/½ oz/1 tbsp butter; 15 ml/1 tbsp tomato purée (paste); 450 g/1 lb diced boneless rabbit; 12 slices French bread; 175 g/6 oz/¾ cup Puy lentils; salt and ground black pepper; 45 ml/3 tbsp port; 15 ml/1 tbsp plain (all-purpose) flour; 30 ml/2 tbsp chopped fresh parsley, plus extra to garnish; 225 g/8 oz/2 cups mushrooms, sliced; 5 ml/1 tsp red wine vinegar; 15 ml/1 tbsp olive oil; 1 garlic clove, crushed; 30 ml/2 tbsp olive purée (paste); 2 onions, sliced

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

This rustic dish evokes the sun-drenched countryside of France, using the most superior type of lentils - the Puy variety - together with a few spoonfuls of fortified wine, giving a wonderfully warm and rich flavour. The rabbit, mushroom and lentil casserole is accompanied by crisp slices of French bread spread with olive purée.

Ingredients

15 ml/1 tbsp plain (all-purpose) flour
450 g/1

Europe
France
Main course
Mediterranean

Method

Preheat the oven to 180°C/350°F/Gas 4. Put the flour into a plastic bag, season with salt and pepper and add the rabbit. Shake until all the pieces are evenly coated.
Heat the oil in a flameproof casserole and fry the rabbit for about 5 minutes until brow

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Ingredients

Method

Part of