Vinegar-braised rabbit with white beans and root vegetables
Ingredients
Metric
Imperial
For the braised rabbit
- 250g of dried white beans
- 2 tbsp of olive oil
- 1 whole rabbit, jointed
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 1 parsnip, chopped
- 100ml of red wine vinegar
- 500ml of chicken stock
- 1 tin of chopped tomatoes, 400g
- 1 tsp thyme
- salt and pepper to taste
For the ancho chilli drizzle
- 2 dried ancho chillies
- 1 tbsp of olive oil
- 1 tbsp of honey
- 1 tbsp of apple cider vinegar
For the garnish
- 1 bunch of fresh coriander, leaves picked
- olive oil, for drizzling
Method
Soak the beans in plenty of salted water overnight, or for at least 8 hours
- 250g of dried white beans
Drain and rinse the beans. Place in a pot, cover with fresh salted water, and bring to a boil. Simmer for 1 hour 15 minutes or until tender, then drain
Heat the oil in a large pan, then brown rabbit pieces on both sides. You may need to do this in batches
- 2 tbsp of olive oil
- 1 whole rabbit, jointed
Remove the rabbit from the pan, then sauté onion, garlic, carrots and parsnip
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 1 parsnip, chopped
Deglaze with the vinegar, scraping up any bits stuck to the bottom of the pan. Add the beans, stock, tomatoes and thyme. Return the rabbit to the pan
- 100ml of red wine vinegar
- 500ml of chicken stock
- 1 tin of chopped tomatoes, 400g
- 1 tsp thyme
Bring everything to a simmer, then turn the heat down to low and cover the pot with a lid. Simmer for 1 hour 30 minutes. Season to taste
- salt and pepper to taste
Meanwhile, make the ancho chilli drizzle. Soak ancho chillies in hot water for 15 minutes, then drain and blend with oil, honey and cider vinegar
- 2 dried ancho chillies
- 1 tbsp of olive oil
- 1 tbsp of honey
- 1 tbsp of apple cider vinegar
Once cooked, drizzle with ancho chilli drizzle and garnish with fresh coriander and olive oil
- 1 bunch of fresh coriander, leaves picked
- olive oil, for drizzling
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