Carme Ruscalleda, the famous Catalan chef in the possession of six Michelin stars (spread over 3 restaurants, one in Tokyo), shows us on her web a recipe for cooking a delicious rabbit, along with a sweet-and-sour sauce based on Cabernet Forum vinegar.
Forum Cabernet is a vinegar of high quality, made from the wine Cabernet Sauvignon, and is subjected to a process of maturation in French oak barrels.
It has a gentle, not penetrating taste, thus it is suitable for diverse and disparate dishes, and it is usually used by chefs like Ferran Adrià or just Carme Ruscalleda.
Rabbit with cherries, ingredients for 4 people
– A tender rabbit, about 1100 gram weight (cut into small pieces)
– 100 grams bacon with skin, cut into small cubes
– 1 sprig of lemon thyme
– 150 ml Kirsch
– 600 ml Wasser
– 400 grams of cherries
– 50 ml Forum Cabernet Vinegar
– 50 grams brown sugar
– 100 ml of mineral water
Put the rabbit, the bacon and thyme in a pot. The pot should be wide enough so that the rabbit pieces need not be superimposed.
Pour a little oil, plus salt and pepper to taste, and the kitchen stove on medium heat on. Move the rabbit pieces, until they lose their so characteristic color as raw meat, but without letting them become golden brown.
Then add the Kirsch and water, and boil this mixture for so long at full heat, until the liquid has evaporated, which should take about 40 minutes.
Prepare the sweet sour sauce in a separate saucepan, mixing the cherries, brown sugar and Cabernet Forum Vinegar. Firing is carried out with very low heat until you get a caramel texture (about 8 minutes). Then, add the mineral water and heat until it boils.
Once the rabbit is finished, add the sweet and sour sauce, stir gently to unify the mixture, and place it in a at 170 degrees preheated oven for 5 minutes.
Serve and enjoy the taste explosion.
Did you like the recipe? Have you ever prepared a similar dish? Would you like to tell us more recipes in which the culinary qualities of the legendary Forum Cabernet vinegar has been used?