Tuesday, May 13, 2008

Cwnhingen â Chorbys (Rabbit with Lentils)


  • 240g lentils
  • 1 onion, chopped
  • 1 onion, peeled and quartered
  • 450ml lamb or chicken stock
  • 2 rashers of bacon, chopped
  • 1 bouquet garni
  • 1 rabbit, jointed
  • salt and black pepper
  • seasoned flour, for dusting
  • pinch of mustard
  • bacon fat or oil to fry
  • chopped parsley, for garnish
  • Place the lentils in a bowl of water and allow to soak over night. The following day drain the lentils then place in a pan along with the quartered onion, the bacon and enough water to cover liberally. Bring to a boil, reduce to a simmer, cover and cook for about 90 minutes or until the lentils are tender. Allow to cool then transfer to a food processor or liquidizer and purée.
  • Meanwhile dust the rabbit joints with the seasoned flour. Melt the fat in a pan and use to fry the rabbit until all the pieces have browned. Place the meat in a casserole dish and use the remaining fat to fry the chopped onion until soft. Add the stock and bouquet garni to the pan, bring to a boil then pour over the rabbit.
  • Cover the casserole and place in an oven pre-heated to 160°C. Bake for about 90 minutes or until the rabbit is tender then pour off the liquid and mix into the lentil purée. Return this mixture to the casserole pan, return to the oven and bake for a further 20 minutes, or until the mixture has heated through.
  • Serve garnished with parsley.

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