Huesenziwwi: Luxembourg rabbit stew in red wine

Method

1. 1

   Making the marinade

   Place the rabbit pieces in a large bowl with plenty of red wine, bay leaves, peppercorns and the mirepoix, then marinate in the fridge for at least 24 hours, or up to 72 hours.

2. 2

   Preparation

   Strain the marinade liquid and pat the meat dry with kitchen paper. Dice the bacon, slice the mushrooms, and prepare the onion and the bread roll, soaking the roll in milk.

   30 min
3. 3

   Browning the meat

   In a large frying pan, render the bacon in its own fat, then add the rabbit pieces along with the butter and keep over heat until they are nicely browned.

   20 min
4. 4

   Flambéing

   Pour cognac over the meat, set it alight and let the flames burn out. Add the onion, mushrooms and marinade liquid, then pour over the red wine and stock.

   5 min
5. 5

   Braising

   Cover and braise the meat gently over a low heat until tender. Stir occasionally and top up the liquid as needed.

   120 min
6. 6

   Thickening the sauce

   Make a roux with butter and flour, then thin it with a little of the sauce and use it to thicken the sauce. Blend the soaked bread roll into the sauce and simmer for a few more minutes.

   10 min
7. 7

   Serving

   Serve the stew with pasta or braised cabbage and spoon the sauce over the top. Offer red wine alongside.

   5 min