A great classic of game cuisine, here is a version with lentils.
ingredients
1 ready-to-cook rabbit with liver and blood
Vinegar
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
Preparation
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.