Thursday, July 18, 2019

Lapin au Vin Blanc à la Cocotte + Domaine Bourdin Chancelle Saumur Rosé 2017 #Winophiles


This month I am hosting the French Winophiles with an exploration of the wines from Anjou-Saumur. You can read my invitation here. Not being very familiar with those wines, I tracked down several bottles to pour and pair. One of the bottles I found - Domaine Bourdin Chancelle Saumur Rosé 2017 - was supple with a nice balance between soft and fresh with a long finish. I'm having fun trying new-to-me wines.


The vineyards of Domaine Chancelle - located in the village of Turquant, in the greater Saumur - have been in the family for five generations with Lydie and her husband, Thierry, taking over at the turn of the millennium. Lydie and Thierry are both passionate about the vines, their wine, and the domaine is run sustainably.


I opted to play with the soft, silky side of the Rosé while bringing in the savory with a braised rabbit stew which I served with toasted baguette smeared with a seaweed compound butter. Silky, salty. It was delicious.

Ingredients serves 6

  • 3 boneless rabbit loin
  • freshly ground salt
  • 2 T butter
  • 1 T olive oil
  • 1 large organic fennel bulb, trimmed and thinly sliced (approximately 3 C)
  • 1 large organic white onion, peeled and thinly sliced
  • 1 C fresh shelled peas
  • 3 fresh thyme sprigs
  • 1/2 C dry white wine (or you can use some of the Rosé)
  • 1 C stock (I used chicken stock)
  • 1 jar marinated artichoke hearts
  • freshly ground salt
  • freshly ground pepper
  • Also needed: toasted baguette, compound butter (one recipe here) of your choosing (I opted for one with red seaweed)
Procedure

In a large, lidded pot - such as a Dutch oven - melt butter in olive oil. Carefully brown the rabbit until you see some nice, golden areas develop. Move to a plate.

Place fennel and onion in the pot and cook until the onion is beginning to soften. Add in the fresh peas and stir to combine. Place the browned rabbit pieces on top of the vegetables and lay fresh herbs on the meat and add in the artichoke hearts.

Pour in the wine and stock. Bring to a simmer. Reduce heat to low, cover the pot and cook until the meat is tender, approximately 90 minutes to 2 hours.


To Serve
You can slice the rabbit into chunks and place them in individual serving bowls. Ladle sauce over the top. Serve immediately with toasted baguettes topped with compound butter...


...and wine. Don't forget the wine!

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