Rabbit à la Sid
- Ready in: 3 hours 30 minutes
- Serves: 4
- Complexity: very easy
- kcal: 288
- 1 rabbit, cut in 4 portions, no pellets
- 1 cup SIDS LOW SUGAR RASPBERRY VINEGAR
- 6 red onions, peeled
- 2-3 tbsp rice bran oil
- SIDS SALT & PEPPER to taste
- ½ cup green olives
- 1 cup chicken stock
Arrange rabbit portions in a large shallow dish and pour SIDS LOW SUGAR RASPBERRY VINEGAR over. Marinate for 2 hours, turning once. Preheat oven to 190°C.
Slice the onions into segments so that they are held together at the base. Fry the onions on medium-high for 5 minutes then set aside.
Remove the rabbit from SIDS LOW SUGAR RASPBERRY VINEGAR, dry on paper towels and season with SIDS SALT & PEPPER to taste. In the same frypan, brown the rabbit on all sides then remove to a roasting pan along with onions and olives. Add SIDS LOW SUGAR RASPBERRY VINEGAR, marinade and simmer to reduce by half. Add chicken stock, bring to the boil then pour over the rabbit.
Roast, uncovered, for 45 minutes then remove from oven. If necessary, simmer the cooking juices in a pan to reduce to a syrup consistency and season with SIDS SALT & PEPPER then pour over the rabbit and serve.
Inspired by Julie le Clerc.