Rabbit with Baby Carrots, Mushrooms in Sparkling Shiraz.

I normally cook the rabbit, same way, so decided to come up with something different, this time. Australia has fantastic Sparkling Shiraz, and works really well with this dish, but you can use red wine as well.

Ingredients:

Rabbit- 1 fresh or defrosted, cut in pieces.

Sparkling Shiraz- 1/2 bottle.

Baby Carrots- 20 pieces, peeled and left whole.

White Button Mushrooms- 250 g, sliced.

Onion- 1 chopped.

Garlic- 3 cloves, chopped.

Italian Herbs- 1 tablespoon.

Fresh coriander- 1 bunch, chopped.

Salt, pepper.

Oil.

Directions:

Heat an oil in a pan.

Throw baby carrots in and cook for a few minuets until scorched all over. Set aside.

Season rabbit pieces with salt and pepper. Add more oil if necessary to the pan and your rabbit pieces. Cook in batches, till nice and golden on top. It doesn’t take much time. Set aside.

To the same pan add onion, mushroom and garlic. Cook till softened, around 5 minuets, add Italian herbs and cook for a minuet. Add 1/2 bottle of shiraz, followed by rabbit and carrots. Cover, reduce the heat to a medium and cook for 45-60 minuets.

FullSizeRender-2

Sir occasionally. Cook until all the juices almost absorbed and very little rich, tasty sauce left. Add coriander, stir in and serve.

FullSizeRender-5

 

7 thoughts on “Rabbit with Baby Carrots, Mushrooms in Sparkling Shiraz.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s