Name: France-Soir’s casserole de lapin de provençale: Rabbit casserole with mustard sauce
Ingredients: 2 tbsp melted duck fat; 4 each rabbit legs and shoulders (see note); 250 ml (1 cup) white wine; 2 small Spanish onions, thinly sliced; 3 red capsicums, thinly sliced, seeds removed; 2 celery stalks, diced; 1 fennel bulb, diced; 400 gm can diced tomatoes; 750 ml (3 cups) chicken stock (see note); 200 gm mixed whole olives in brine, plus 100ml brine; Basil, to serve; POTATO PURÉE; 1 kg sebago potatoes, peeled and cut into 3cm pieces; 100 ml thickened cream; 150 gm unsalted butter, chopped, plus extra melted to serve; Pinch each of freshly grated nutmeg and white pepper; Thinly sliced chives, to serve

Chef Géraud Fabre share’s of France-Soir shares his recipe for casserole de lapin de provençale.

“I prefer the flavour and texture of wild rabbit, but for the restaurant we use farmed,” says Fabre.

Note: Ask your butcher to prepare the nrabbit. At France-Soir, they use rabbit stock instead of chicken, for a richer flavour. The braising time may vary depending on size of rabbit. If not tender, return to oven and braise for an extra 30 minutes or until tender.

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Ingredients

2 tbsp melted duck fat

4 each rabbit legs and shoulders (see note)

250 ml (1 cup) white wine

2 small Spanish onions, thinly sliced

3 red capsicums, thinly sliced, seeds removed

2 celery stalks, diced

1 fennel bulb, diced

400 gm can diced tomatoes

750 ml (3 cups) chicken stock (see note)

200 gm mixed whole olives in brine, plus 100ml brine

Basil, to serve

POTATO PURÉE

1 kg sebago potatoes, peeled and cut into 3cm pieces

100 ml thickened cream

150 gm unsalted butter, chopped, plus extra melted to serve

Pinch each of freshly grated nutmeg and white pepper

Thinly sliced chives, to serve

Method

Preheat oven to 170°C fan-forced. Heat half the duck fat in a large deep casserole over medium-high heat. Brown rabbit in batches, turning occasionally, until golden (6-8 minutes) . Remove rabbit from pan and transfer to a bowl. Deglaze with wine, scraping base of the pan until reduced by half (1-2 minutes). Pour wine mixture over rabbit. Wipe casserole clean with paper towel. Heat remaining duck fat in casserole over medium heat. Add onion, capsicum, celery and fennel; cook, stirring occasionally, until softened (8-10 minutes). Add tomatoes, stock and olive brine; stir to combine. Return rabbit and wine juices to casserole. Bring to a simmer. Cover with a tight-fitting lid and braise in oven until meat is very tender but still attached to the bone (2-2½ hours; see note).

Meanwhile, for potato purée, place potatoes in a saucepan and cover with cold salted water; bring to the boil, then cook until potatoes are tender (15-18 minutes). Drain; cover with a tea towel and stand to steam (5 minutes). Pass through a ricer or mouli into a clean pan. Warm cream, butter, nutmeg and pepper in a saucepan, then gradually add to puréed potato, beating well between each addition, until smooth. Season. Keep warm.

Remove rabbit from braising stock. Return casserole to medium-high heat, and simmer until sauce is thickened (5-6 minutes). Stir through olives; return rabbit to sauce and turn to coat. Season with pepper.

Arrange rabbit in a serving dish and scatter with basil. Serve with potato purée drizzled with extra butter and scattered with chives on the side.

Géraud Fabre