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Rabbit with Syrupy Cherries

natooraThis recipe for Rabbit with Syrupy Cherries has been reproduced courtesy of Natoora -

So what is Natoora all about? Natoora is about the finest quality groceries online: fresh food delivered straight to your door.

Natoora is an online food specialist with a difference. They source the finest quality fresh food and groceries from the best markets and specialist local suppliers in the UK, France and Italy. As suppliers of some of the top restaurants in London, including such luminaries as The River Café, Theo Randall and The Greenhouse, you know you're in safe hands!

Their passion and experience for fresh, seasonal foods is second to none so you can be sure that when you buy online from Natoora, you are getting unrivalled quality and expertise in every product.

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You won't find a candlemaker but all in one place you will find fresh fruit, vegetables, quality meat and fish, fine cheeses, artisan groceries and much more -

RabbitMake the most of our amazing cherries this season with this delicious rabbit recipe.

Ingredients for Rabbit with Syrupy Cherries

2kg Rabbit
1 Onion
1 Shallot
1 Carrot
Olive Oil
1tbsp. Flour
1/2 bottle Red Burgundy
1 Bouquet Garni
1 Crushed Garlic Clove
1 Clove
Salt and Pepper
1kg Black Cherries
250g Sugar
100ml Red Wine Vinegar

How to make Rabbit with Syrupy Cherries

  • Cut the rabbit into pieces and brown with olive oil in a flameproof casserole dish until golden. Remove from the pan.
  • In the same pan brown the finely chopped onion, shallot and carrot.
  • Sprinkle with the flour and stir until golden.
  • Then add the rabbit again.
  • Add the wine and the bouquet garni, the garlic and clove, salt and pepper, cover and cook gently for one hour.
  • Remove the stalks and stones from the washed cherries, cook them with the sugar and a little water, then remove the cherries with a slotted spoon, leaving the liquid.
  • Lightly caramelize the liquid then add the vinegar, boil and reduce to a syrupy consistency.
  • Roll the cherries in the syrup.
  • Arrange the rabbit in the serving dish, coat with the strained cooking stock and distribute the cherries around the dish.
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Published with permission of Natoora