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Rabbit with 1001 nights chutney

Ingredients: 

  • 1 jointed rabbit (4 legs and the saddle)
  • 16 scampi
  • 15cl white whine
  • 1 jar Didden 1001 Nights chutney (220g)
  • 3 onions (red, if possible)
  • 1 cinnamon stick (optional)
  • 1 star anise (optional)
  • 1 jar of white stock or a stock cube
  • 2 carrots
  • 12 cherry tomatoes
  • 1 lemon
  • Thyme and rosemary
  • Olive oil
  • Salt and pepper

Preparation: 

  • Melt the sliced onions in a large saucepan. 
  • Put them aside and brown the rabbit and scampi over high heat. 
  • Take them out of the pan, leaving the cooking juices in. 
  • Deglaze with 15cl of white wine. Gently heat for 5 minutes. 
  • Add the following ingredients: 
    • 1 jar of 1001 Nights chutney
    • 200cl of white stock
    • 6 slices of lemon
    • The cinnamon stick and the star anise
    • The chopped carrots
    • The tomatoes, cut in two
    • A sprig of thyme and rosemary
    • The 4 rabbit legs. 
  • Cover and cook on low heat for 40 minutes. 
  • Or better still: put it for 3 – 4 hrs in a covered dish in the oven at 85°. 
  • Add the rabbit saddle and the scampi and cover again. Put it over moderate heat for another 15 minutes. 
  • Dress on a plate and serve with linguine al dente. 
Enjoy your meal!