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Rabbit Leg with Creamy Beluga Lentils
Rabbit Leg with Creamy Beluga Lentils
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Feeds 1 - 2 people 
Prep time 20m
Cook time 25m
Description
Rabbit generally benefits from long slow cooking, but this dish sees it cooked in 20 minutes. This is a sweet spot for this meat - it will still be juicy and tender, although firmer than if it has been slow-cooked. Lentils provide substance and an earthy flavour, making this a complete dish in itself.
- 4 rabbit legs
- 300g cooked beluga lentils
- 500ml chicken stock
- 1 large glass white wine
- 1 small onion, peeled and finely chopped
- 1 carrot, peeled and finely chopped
- 1 celery, peeled and finely chopped
- 1/2 teaspoon smoked paprika
- 1 tablespoon creme fraiche
- 1 sprig rosemary
- Butter, for cooking
- Heat a good slice of butter and a splash of oil (not olive oil) in a frying pan or skillet and brown the rabbit legs, then set aside.
- Add the onion, carrot and celery to the pan and cook until beginning to soften, around 10 minutes.
- Deglaze the pan with white wine and allow it to bubble down while scraping up any bits from the bottom.
- Add the stock and smoked paprika and cook for 20 minutes over medium heat, with a lid on.
- Remove the rabbit, stir through the lentils and creme fraiche and return to the heat ntil warmed through. Check the seasoning, add back the rabbit, and serve once everything is nice and hot.
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