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Medieval Dinner – Rabbit and cherry farce (4th course)

Medieval dinner party table

A Medieval dinner would not be complete without some wild game. Perhaps a deer or a boar. In this case, we opted for rabbit.🤣 It’s not commonly available in Australia, but can be found in some specialty shops. I love Prarahn Market. So our fourth course was wild rabbit stuffed with a farce of sour cherries and chestnuts, served on a bed of Puy Lentils. Posh, hey. 😅🤣

Rabbit with cherry farce on a bed of puy lentils.
Rabbit with cherry farce on puy lentils

The rabbit was a small game animal available to the rich and poor; however, only the rich would have served it with this style. The balance between the strong game meat and the sourness of the cherries was simply delightful. I used dried sour cherries also purchased from a stall at the Prahran Market. This combination of flavours, as did our accompanying sparkling wine, danced on the tongue.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

We served this course with a bold Sparkling Shiraz from the Rutherglen region of Victoria (Australia).

Medieval dinner party table

Medieval dinner – Rabbit with Cherrie farce

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becs-table.com.au
This was the fourth course of rabbit with a farce of sour cherries, and a bed of puy lentils. Savoury, earthy, and delicious.
Prep Time 1 hour
Cook Time 4 hours
Difficulty Medium
Course Dinner
Cuisine Medieval
Servings 8 people
Method Conventional

Equipment

  • Slow cooker or water bath

Ingredients
  

  • 3 whole rabbits (de-boned)
  • 750 ml full-bodied Red wine, such as Cabernet Sauvignon or Shiraz
  • 200 ml port wine
  • 1 salt to taste
  • 1 pepper to taste
  • 2 tbsp vegetable oil
  • 25 g unsalted Butter
  • 8 large Shallots, peeled
  • 8 large cloves Garlic, peeled
  • 1 tbsp tomato purée
  • 25 g flour
  • 25 g dried Porcini mushroom
  • 1 small bunch Thyme, half of it picked from the stalks
  • 2 tbsp Sour cherries
  • 1 cup bread crumbs
  • 300 g chicken mince
  • 200 g freshly roasted or a packet vacuum-packed Chestnuts, carefully separated

Instructions
 

Method

  • Preheat the oven to 120°C or you can use a slow cooker
  • In a saucepan, combine the redwine and port. Bring to a boil over a high heat and simmer until the volume of liquid has reduced by two-thirds.
  • De-bone the rabbits and spread out on cling film in a rectangle and season. Cover with cling film and put on a tray in the fridge.

For the farce

  • In a fry pan sauté the shallots in butter with the garlic then add thetomato purée, turn up the heat and cook for 1 minute.
  • Sprinkle the flour over and stir in well. . Pour in the wine marinade, add the dried mushrooms and thyme sprigs. let cool then add the remainder of ingredients to the farce.
  • Take the rabbit from the fridge and fill with the farce to make sausage shapes. Tightly wrap with cling film.
  • once the rabbit is rolled in sausage shapes you can either put an extra layer of cling film around it to make sure when they are put in the bain marie that they don’t take up the water or vac pack them.
  • I used a slow cooker as a water bath and cooked for approx 4 hours.
  • Once cool remove cling film and slice into portioned pieces. (this is easier to do if it has been left to set up in the fridge over night).

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