Rabbit Pot-au-Feu with Beer and Rhubarb Confit Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

Stew:

• 1 rabbit, about 1.5 kg (3.3 lbs), cut into 6 pieces
• 4 medium carrots, peeled and cut into 1.5-inch (3.5 cm) pieces
• 680g bell potatoes
• 1 gluten-free red beer 541 ml (18 oz)
• 45 g (1/3 cup) all-purpose flour "La Merveilleuse"
• 30 ml (2 tbsp) olive oil
• 2 red onions, thinly sliced
• 4 garlic cloves, pressed or minced
• 60 ml (4 tbsp) maple syrup
• 30 ml (2 tbsp) balsamic vinegar
• 15 ml (1 tbsp) Dijon mustard
• 30 ml (2 tbsp) fresh mint, chopped
• 7.5 ml (1 1/2 tsps) fresh rosemary, finely chopped
• 3.5 ml (3/4 tsp) salt
• 0.5 ml (1/8 tsp) pepper

Rhubarb confit:

• 227 g (1/2 lb) rhubarb, cut into small cubes
• 105 (1/3 cup) maple syrup
• 15 ml (1 tbsp) olive oil
• 1 red onion, thinly sliced
• 2 garlic cloves, pressed or minced
• 30 ml (2 tbsp) fresh mint, chopped
• 22.5 ml (1 1/2 tbsp) balsamic vinegar
• 5 ml (1 tsp) Dijon mustard
• 1 ml (1/4 tsp) salt

PREPARATION

Stew:

1. Place the rabbit pieces in a baking dish (for oven cooking) or in the slow cooker. Arrange carrots and potatoes all around and on top.
2. In a bowl, whisk the beer and flour together. Set aside.
3. In a large skillet, heat oil. Sauté onions and garlic over medium-low heat for 3 to 5 minutes. Add maple syrup, balsamic vinegar, Dijon mustard, mint, rosemary, salt and pepper and continue cooking, stirring frequently, until caramelized.
4. Add to the beer mixture, mix well and pour over vegetables and rabbit pieces.
5. Oven cooking: cover and bake on the centre rack of the preheated oven at 110 °C (230 °F) for about 6 hours or until vegetables and meat are tender.
   Hypotoxic cooking: Cover and cook in the slow cooker at low temperature for  6 1/2 to 7 hours or until vegetables and meat are tender. Cooking time may vary slightly from one slow cooker to another.

Rhubarb confit:

1. In a small saucepan, combine rhubarb and maple syrup. Bring to a boil, cover and simmer over low heat for 15 minutes.
2. In a large skillet, heat oil. Sauté onion and garlic over medium-low heat for 3 to 5 minutes.
3. Add rhubarb mixture, mint, balsamic vinegar, Dijon mustard and salt.
4. Continue cooking over low heat, stirring frequently, until the mixture caramelizes (15 to 20 minutes).