A great classic of game cuisine, here is a version with lentils.
1 ready-to-cook rabbit with liver and blood
75 cl of red wine
2 tablespoons of butter
4 cloves of garlic
1 bouquet garnish
1 tbsp. tablespoons of crushed pepper
150 g of smoked bacon
50 g lard
25 g small mushrooms
500 g of lentils
70 cl chicken broth
Salt and pepper
The day before:
Keep the blood and liver in a cool place with 1 splash of vinegar in a bowl.
In a terrine, put the rabbit cut into pieces, the wine, the oil, 1 onion chopped with cloves, 1 minced onion, 2 minced garlic cloves, the peeled and chopped carrot, the bouquet garni and the grated pepper. Stir and leave to marinate in the refrigerator for 12 hours.
Drain, clean and flour the rabbit pieces.
Boil the marinade for 10 minutes.
Fry the bacon with 25 g of lard, fry the pieces of rabbit, salt and pepper in it.
Reduce the heat and pour in the chopped mushrooms and the unfiltered marinade, cover and cook gently for 2 hours.
The remaining 2 onions are cut and melted with the remaining fat in a casserole. Add the remaining minced garlic and washed lentils, then pour in the stock.
Leave to simmer covered for 40 minutes.
Put the rabbit liver and blood through a blender.
Drain the rabbit pieces in a deep dish.
Pour the bloody mixture into the casserole and cook without boiling for 5 minutes.
Strain the sauce over the rabbit pieces and serve with the lentils on the side.