Farmer Mcgregor'S Revenge Recipe

Name: Farmer Mcgregor'S Revenge
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Peter Rabbit - cut in 8; 2 cups carrot juice; 2 large cloves garlic - thinly sliced; 1 tablespoon salt (plus more); 2 tablespoons fresh thyme leaves; several sprigs of fresh thyme; ground pepper; 2 cups peeled sliced carrots (1/4 inch - the organic ones really are better); 1 big leek - cleaned and sliced - white and light green only; 1 cup flour; 1 cup dry white wine; 1 cup chicken broth; 1/4 cup dry vermouth; 4-5 bay leafs; 1 BIG scoop duck fat, enough to generaously coat your pan. I think I used about 1/3 cup

Servings: persons

1 Peter Rabbit - cut in 8
2 cups carrot juice
2 large cloves garlic - thinly sliced
1 tablespoon salt (plus more)
2 tablespoons fresh thyme leaves
several sprigs of fresh thyme
ground pepper
2 cups peeled sliced carrots (1/4 inch - the organic ones really are better)
1 big leek - cleaned and sliced - white and light green only
1 cup flour
1 cup dry white wine
1 cup chicken broth
1/4 cup dry vermouth
4-5 bay leafs
1 BIG scoop duck fat, enough to generaously coat your pan. I think I used about 1/3 cup

1
Mix together carrot juice, garlic, 1 tbs salt, several grinds of pepper and the 2 tbs of thyme leaves. Marinate the Peter parts for at least an hour, 2 or 3 is better.
2
Turn the oven to 325. Remove the Bunny Bits from the marinade and Pat The Bunny dry (stop, I am killing me here). Season with additional salt and pepper. Heat the duck fat in a big giant skillet or a dutch oven. Dredge the wabbit in flour, then brown each piece on both sides in the duck fat. When they have browned remove them to a plate. You will need to do this in 2 or 3 batches.
3
Turn the heat down a little and add the carrots and leeks to the pan. Saute them for a few minutes until they just start to get tender, then add the wine, vermouth and chicken stock. Nestle the bunny into its carroty broth, then spread the thyme sprigs and bay leaf over top. Loosley cover your pan with foil and into the oven for 30 minutes.
4
After 30 minutes remove the foil, and continue to cook until the rabbit is tender, mine took an additional 30 minutes - test it by poking with a fork, the fork should go easily to the bone.
5
I served my rabbit over polenta - it would also be good on pasta or rice or risotto with peas (which is how I will eat the leftovers tonight!) Also I drank a bordeaux with this last night and it was really good.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 Peter Rabbit - cut in 8, 2 cups carrot juice, 2 large cloves garlic - thinly sliced, 1 tablespoon salt (plus more), and more.

Yes, Farmer Mcgregor'S Revenge falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Farmer Mcgregor'S Revenge

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions