Rabbit stew with lentils

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 onions

2 cloves

4 cloves of garlic

1 carrot

1 bouquet garnish

1 tbsp. tablespoons of crushed pepper

Plain flour

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.

day D:

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.

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