Let's cook with Muscat!
Presentation
By Pauline - May 2019
This morning it's Saturday, market day, and we're heading to the Halles de Frontignan.
This morning it's Saturday, market day, and we're heading to the Halles de Frontignan.
I stroll through the alleys of the city centre, caught by the good smells of the different stalls. Sweet, salty, food or drink, you can find everything you need to prepare a good meal. I stop at a farmer's stall and decide to buy a nice rabbit for my family meal the next day.
I am not a cook and ask the shopkeeper for advice on how to cook the rabbit. A connoisseur and proud of his region, he suggests marinating my meat in the local muscatel. I take out a paper, a pencil and note down his precious advice before continuing my search for the ingredients of this famous recipe. I end my quest with the essential ingredient: the famous Muscat de Frontignan! A bottle recommended by the producer for the marinade, and of course another to accompany the meal ;)
Back home, I put all my ingredients on the table and let's go to the kitchen! With my apron tied up, my hair up and my sleeves rolled up, I'm ready to cook this rabbit marinated in Muscat wine!
I am not a cook and ask the shopkeeper for advice on how to cook the rabbit. A connoisseur and proud of his region, he suggests marinating my meat in the local muscatel. I take out a paper, a pencil and note down his precious advice before continuing my search for the ingredients of this famous recipe. I end my quest with the essential ingredient: the famous Muscat de Frontignan! A bottle recommended by the producer for the marinade, and of course another to accompany the meal ;)
Back home, I put all my ingredients on the table and let's go to the kitchen! With my apron tied up, my hair up and my sleeves rolled up, I'm ready to cook this rabbit marinated in Muscat wine!
I start by placing my rabbit, cut into pieces, in a shallow dish, then I season it (salt/pepper) and sprinkle it with Frontignan wine. (Covered with a lid or a film, the dish will rest in the fridge overnight).
Second step, I take the pieces of rabbit out of the dish, keeping the marinade. Drain them well and fry them in a casserole dish or in a butter/oil mixture. When they are golden brown on both sides, I add the bacon cut into pieces. I reserve the meat and remove the fat. I follow the instructions given on the market and put my beautiful rabbit back into the casserole, sprinkled with wine. With the unpeeled garlic cloves, the bacon and the olives, I season it one last time, cover it and leave it to cook for 40 minutes on a low heat.
When it's done, I serve the dish with braised chard and, above all, a good dry Muscat wine. There's no doubt about it, the local recipe is a great success with my guests. I will not fail to thank my friends in the market for their good products and especially their culinary advice!
Enjoy your meal!
Second step, I take the pieces of rabbit out of the dish, keeping the marinade. Drain them well and fry them in a casserole dish or in a butter/oil mixture. When they are golden brown on both sides, I add the bacon cut into pieces. I reserve the meat and remove the fat. I follow the instructions given on the market and put my beautiful rabbit back into the casserole, sprinkled with wine. With the unpeeled garlic cloves, the bacon and the olives, I season it one last time, cover it and leave it to cook for 40 minutes on a low heat.
When it's done, I serve the dish with braised chard and, above all, a good dry Muscat wine. There's no doubt about it, the local recipe is a great success with my guests. I will not fail to thank my friends in the market for their good products and especially their culinary advice!
Enjoy your meal!
