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GPS: N=44º 35' 84.5''  |  W=00º 18' 52.0''
Roasted rabbit in chutney
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To serve with: Château de ROLLAND Graves blanc sec

For 6 persons 

Ingrédients :
  • 1 rabbit
  • 4 apples
  • 6 potatoes
  • 120 gr (3.6 oz.) dates
  • 1 red pepper
  • 2 quinces
  • 6 tomatoes
  • 20 cl (6.6 fl.oz.) Château de Rolland Sec
  • 2 shallots
  • 1½ tablespoon cumin
  • 2 onions
  • 1½ tablespoon curcuma
  • 2 garlic cloves
  • coriander grains
  • 2 red hot chili peppers
  • 1 cardamome
  • Olive oil
  • Parsley and a bouquet garni
 
Fry the onions together with the pressed shallots and garlic in olive oil.
Add the apples, potatoes and quinces cut in dices and the dates.
Add the chili peppers without peps, the red pepper cut in dices and the tomatoes cut in pieces.
 
Mash the spices and add them. Pour the Château de Rolland Bordeaux Blanc Sec and 1 glass of water and let cook on low heat. Stir the chutney on and off.
 
Meanwhile, roast the rabbit cut in pieces in a sautepan with olive oil. Put the rabbit pieces in the chutney and add parsley and the bouquet garni.
Cook it on low heat and let a small opening with the lid for 20-30 min.
 
Put it on a dish and serve it hot with Château de Rolland Bordeaux Blanc Sec.