Marinating time: overnight
Cooking time: About 30 minutes
Vidal Blanc is an inter-specific hybrid variety of white wine grape, a cross of Ugni Blanc and Rayon d'Or (Seibel 4986). It manages to produce high sugar levels in cold climates while maintaining good acid levels. This grape variety is cultivated most extensively in Canada and in the north-eastern United States for the production of ice wine.
- The day before, plump the raisins or cranberries in the white wine.
- Heat the butter and brown the saddles of rabbit on both sides, seasoning with salt and pepper.
- Cook the saddles for 2-3 minutes and transfer to an ovenproof dish.
- Brush the tops of the saddles with the mustard. Pour in the raisin-wine mixture, then add the veal or chicken stock, rosemary and tomato and season again with salt and pepper.
- Cook in a 190° C (375° F) oven for 25-30 minutes.
- Set the saddles of rabbit aside and reduce the sauce by half.
- Plate the rabbit pieces and spoon on the sauce.
- Serve with buttered pappardelle.
Vidal 2007 Reserve, Domaine Les Brome, Québec (white wine)
You could substitute a Riesling or Gewurztraminer
A recipe from food writer Philippe Mollé. Chef Mollé settled in Quebec more than 30 years ago. For 15 years, he has worked as a culinary journalist with Radio-Canada, Le Devoir and Canal Évasion.
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