Rabbit and red wine stew

Step 1

Peel the onions and cut into thick slices. In a frying pan, heat 30g of butter, add the onions, sprinkle with sugar and fry gently until soft. Add a little water and leave to caramelise for 30 minutes.

Step 2

Fry the shallots in 30g of butter. Add the rabbit strips and brown on all sides. Add the thyme and sage, wine and vinegar. Salt and pepper. Cover and simmer 45 minutes. (Add water if necessary).

Step 3

The longer you leave this dish to simmer the more flavour it will have. It tastes great reheated the next day too.

Step 4

Serve on warm plates with a little of the cooking juices, accompanied with the caramelised onions and boiled potatoes.

Step 5