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RECIPE FOR JANUARY BY CHEF OLIVIER WALCH
Rabbit à la Dijonnaise
Serves eight
1 farm-reared rabbit 2.4kg
2 carrots
2 onions
4 shallots
500g button mushrooms
125g butter
10cl oil
1 bottle of Burgundy Aligoté (75cl)
2 litres chicken stock
1 bouquet garni
800g flour
50cl double cream
2-3 tablespoons of Dijon mustard
Salt and pepper
Cut up the rabbit and brown the joints in the melted butter and oil in a casserole.
Transfer the rabbit to a plate and drain the excess fat.
Gently sweat the diced carrots, onions and shallots in the casserole.
Add the rabbit and sprinkle with flour.
Deglaze with the Burgundy Aligoté, add the chicken stock, mushrooms, cream, bouquet garni, salt and pepper.
Cover and simmer for an hour and a half.
When cooked, transfer the rabbit and mushrooms to a plate and remove the bouquet garni.
Using a mixer, blend the vegetables and stock and check the seasoning; then stir in two or three tablespoons of Dijon mustard.
Add the rabbit and mushrooms and re-heat gently for two or three minutes, then serve.
The wines
Red wines: Givry, Santenay, Auxey-Duresses, Volnay
White wines to dare:
Viré-Clessé, Pouilly-Fuissé.
Of course, all the wines will be Tastevinés.
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| RESULTS OF THE TASTEVINAGE D'AUTOMNE 2010 |
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Last Friday, more than 260 members of the jury took part in a tasting of 678 Burgundy wines; only 230 will be able to bear the Tastevinage label created 60 years ago.
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