RABBIT AU VIN
Swap the traditional coq for rabbit in this rich French stew made with shallots, carrots, bacon and mushrooms in a red wine sauce
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h50m
Number Of Ingredients 14
Steps:
- Soak the shallots in boiling water for 5 mins, drain, then peel - this makes it a lot easier to remove the skins. While they are soaking, slice the rest of the vegetables. Heat a large, wide flameproof casserole dish, then add the lardons. Fry for 5 mins or until the fat has run from the meat, then tip in the vegetables and cook for 10 mins until golden and starting to soften. Tip into a bowl.
- Toss the rabbit meat with the flour, then tap off the excess. Heat half the butter and oil in the dish, then brown half the rabbit for 10 mins until golden all over. Add a good splash of water, scrape around the dish and tip the juices into a jug. Repeat with the second batch of rabbit, but use the wine to deglaze the pan this time, letting it reduce by about a third.
- Add the rabbit and the vegetables to the wine, pour in the stock, stir in the herbs and bring to a simmer. Cover, leaving just a small gap for steam to escape, then simmer for 1½-2 hrs or until the meat falls away from the bones. If you like a thicker sauce to your stew, you can lift out the meat and vegetables and boil the sauce to thicken it a little. To finish, heat the knob of butter in a frying pan and cook the mushrooms with salt, pepper and a few thyme leaves over a high heat until browned. Spoon these over the stew, sprinkle with thyme leaves and bring to the table.
Nutrition Facts : Calories 600 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 65 grams protein, Sodium 1.8 milligram of sodium
LAPIN A LA BOURGUIGNONNE (RABBIT WITH RED-WINE SAUCE)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, casseroles, one pot, main course
Time 1h25m
Yield Four servings
Number Of Ingredients 13
Steps:
- Sprinkle the rabbit pieces with salt and pepper.
- Put the salt-pork cubes in a saucepan and add water to cover. Bring to the boil and simmer about one minute. Drain thoroughly.
- Heat the butter in a large, heavy casserole and add the salt-pork pieces. Cook, stirring, until lightly browned, about three minutes. Add the onions and cook, stirring, about two minutes.
- Add the mushrooms, salt and pepper and cook, stirring, about two minutes. Transfer the onions, mushrooms and salt-pork pieces to a bowl and set aside.
- To the fat remaining in the casserole, add the rabbit pieces in one layer and cook, turning the pieces as necessary, until lightly browned all over, about five minutes. Scatter the mushrooms, onions and salt pork over the rabbit pieces and stir to blend.
- Cook about five minutes and sprinkle with flour, salt and pepper. Add the wine and cloves.
- Tie the parsley, thyme and bay leaf into a bundle and add it. Bring to the boil, cover closely and cook over very low heat about one hour. Remove and discard the herb bunch. Uncover and cook about three minutes to reduce the sauce.
Nutrition Facts : @context http, Calories 973, UnsaturatedFat 35 grams, Carbohydrate 18 grams, Fat 65 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 24 grams, Sodium 1630 milligrams, Sugar 5 grams, TransFat 0 grams
LAPIN A LA COCOTTE - FRENCH RABBIT STEW
Rabbit is truly delicious and very lean - yet rich-tasting. This is a delicious preparation with bacon and red wine and tastes best with mashed potatoes or buttery egg noodles. It doesn't take long to prepare, but long slow cooking does make it even better.
Provided by EdsGirlAngie
Categories Rabbit
Time 1h20m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet or medium-sized Dutch oven, cook bacon until done; remove bacon with a slotted spoon and reserve for another use (for a salad, etc).
- In the bacon drippings, cook the onion and garlic until transparent. A.
- dd the rabbit pieces and saute over medium heat until rabbit is golden.
- Sprinkle on the flour and continue to brown rabbit for another 5 minutes or so, then add the beef broth, red wine, thyme, parsley and bay leaves.
- Cover and simmer over low heat for about an hour, adding more broth if necessary. Salt and pepper to taste (with the bacon drippings, not much salt is needed). Serve with mashed potatoes or buttered egg noodles.
Nutrition Facts : Calories 1059, Fat 47.5, SaturatedFat 14.6, Cholesterol 346.7, Sodium 809.4, Carbohydrate 23.7, Fiber 2.4, Sugar 5.4, Protein 121.3
WHITE WINE-BRAISED RABBIT WITH MUSTARD
This is a version of lapin à la moutarde, a homey, traditional French dish still popular in old-fashioned Parisian bistros at lunchtime. Yes, there are quite a few steps required to put this dish on the table, but probably no more than 30 minutes of active work. It is essentially a one-pot meal, with a little fiddling. The pleasingly sharp, succulent, saucy result is worth the extra effort. Get your rabbit in a butcher shop if possible, and ask to have it cut up; if your only option is a whole rabbit, it's not much more difficult than cutting up a chicken. Serve with noodles if you'd like, or rice, mashed potatoes or steamed new potatoes.
Provided by David Tanis
Categories dinner, lunch, main course
Time 2h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Lay rabbit pieces on a baking sheet and season each piece generously with salt and pepper. (If you are using a pepper mill, adjust it for coarse grind.)
- Heat oven to 375 degrees. Put a deep, heavy-bottomed, oven-safe saucepan or Dutch oven over medium-high heat and add lard or oil.
- Put 1 cup flour on a wide plate. Dip seasoned rabbit pieces in flour and dust off excess. Gently set them in the hot oil in one layer without crowding; work in batches if necessary. Adjust heat to keep them from browning too quickly. Cook for about 3 to 4 minutes on each side until nicely browned.
- Remove browned rabbit from pan and set aside. Add diced onion to fat remaining in pan. Keep heat brisk and cook onions until softened and lightly browned, stirring occasionally, about 5 to 6 minutes. Season with salt and pepper.
- Sprinkle onions with 2 tablespoons flour and stir until well incorporated, then cook for a minute or so, until mixture starts to smell toasty. Add wine and 1 cup broth, whisking as the sauce thickens. Whisk in remaining broth and the whole-grain mustard and bring to a simmer. Taste for salt and adjust.
- Return browned rabbit pieces to the sauce. Add thyme and sage. Cover pot and bake for 45 minutes to 1 hour, until meat is fork tender. (Alternatively, simmer over low heat, covered, on the stove top, for about the same amount of time.)
- Using tongs, remove rabbit pieces from sauce, set aside, and keep warm. Put saucepan over medium heat and bring contents to a simmer. Whisk in crème fraîche, Dijon mustard and capers and simmer until somewhat thickened, about 5 minutes. Taste sauce and adjust.
- Transfer rabbit to a warmed serving bowl and ladle the sauce over. Sprinkle generously with chives and a little freshly ground pepper. Accompany with noodles if desired.
Nutrition Facts : @context http, Calories 882, UnsaturatedFat 22 grams, Carbohydrate 44 grams, Fat 38 grams, Fiber 5 grams, Protein 78 grams, SaturatedFat 10 grams, Sodium 1707 milligrams, Sugar 8 grams, TransFat 0 grams
LAPIN FORESTIERE (RABBIT)
Make and share this Lapin Forestiere (Rabbit) recipe from Food.com.
Provided by R.Rowand
Categories Rabbit
Time 1h54m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- heat the oil in a large kettle. add rabbit and brown.
- dice bacon and add to rabbit along with veggie; suate for 3 minutes sprinkle with flour and cook for 3 minutes
- add remaining ingredients, except butter and chanterelles.
- cover and simmer gently for 1 1/2 hour.
- heat the butter in a skillet and saute the chanterelles.
- place rabbit over rice or noodles, and sprinkle with chanterelles.
Nutrition Facts : Calories 613.5, Fat 33.5, SaturatedFat 10.2, Cholesterol 95.4, Sodium 794.5, Carbohydrate 32.8, Fiber 5.1, Sugar 12.5, Protein 32.3
LAPIN A LA MOUTARDE (MUSTARD RABBIT)
Provided by Moira Hodgson
Categories dinner, main course
Time 50m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Wipe the rabbit pieces with paper towels and coat with a mixture of the mustard butter and oil. Preheat oven to 400 degrees.
- Arrange in a greased casserole and pour in the white wine. Cook, covered, for 45 minutes, basting frequently. Season with salt and pepper and remove from casserole.
- Pour in the cream and over low heat on top of the stove scrape up the cooking juices. Correct seasonings. Return the rabbit to the pan and coat thoroughly with sauce. Serve in a heated casserole dish, sprinkled with parsley.
Nutrition Facts : @context http, Calories 880, UnsaturatedFat 22 grams, Carbohydrate 5 grams, Fat 53 grams, Fiber 1 gram, Protein 81 grams, SaturatedFat 24 grams, Sodium 1237 milligrams, Sugar 2 grams, TransFat 0 grams
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