Rabbit in Muscat and Sage
Marinate rabbit in a sealed container overnight. Strain and discard liquids. In a large pot, add olive oil and warm on medium heat.
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Cooking tools:
- Mortar and pestle
- Pot
- Stove
- Airtight container
- Fine-mesh sieve
- Measuring cup
Ingredients
- 1 ½ kg rabbit (jointed into 8 pieces)
- ½ cup olive oil
- 200ml Muscat
- ¼ cup olive oil
- 1 onion (sliced)
- 4 bay leaves
- 2 sprigs fresh sage (or 1 tsp dried)
- ¼ tsp salt
- ¼ tsp cracked black pepper
- 500 ml Muscat
- 5 sprigs fresh sage (or 1 tsp dried)
- 1kg shallots, pickling onions (or red onions in thick wedges)
- 4 Star Anise
- 100g butter
- 1 tsp cornflour (dissolved in water)
- Salt
- Cracked black pepper
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