Rabbit Legs in Red Wine with White Bean Purée

 Rabbit Legs in Red Wine with White Bean Purée

Ingredients

For the Rabbit:

800g rabbit loins

20ml olive oil

Salt

Pepper

3 cloves garlic

2 shallots, quartered

1 carrot, sliced

1 celery stick, sliced

200ml red wine

1 tablespoon tomato paste

10 juniper berries

1 bay leaf

1 dessert spoon arrowroot flour

For the purée:

400g canned white beans

2 boiled potatoes, skinned

100ml cream

1 tablespoon butter

Nutmeg

White pepper

Bean water if needed

Preparation

1. Season 800g rabbit loins with pepper and salt and fry them in a very hot pan with 20ml olive oil, until golden on both sides.

2. Add 3 sliced ​​garlic cloves, 2 quartered shallots, 1 bay leaf, 1 sliced ​​celery stalk, 10 juniper berries, 1 sliced ​​carrot, 1 tablespoon of tomato paste and let it brown a little.

3. Add 200ml of red wine and water until the rabbit legs are covered. Cook over low heat for about 1h30.

4. For the puree: blend 400g of beans with 100ml of cream and add 2 mashed boiled potatoes to the pan.

5. Add pepper, nutmeg and 1 tablespoon of butter. Set aside.

6. If you need to thicken the sauce, add 1 dessert spoon of arrowroot flour dissolved in water.

7. Plate the rabbit on the puree, pour over the hot sauce and sprinkle with thyme.