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
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 AU VIN (RABBIT STEW)
This rustic rabbit stew is prepared in the style of that famous French classic, coq au vin. The braised vegetables become incredibly rich during the cooking process thanks to the bacon, bacon fat, rabbit juices, and wine. In an unusual twist, the rabbit meat actually lightens the rich vegetables, rather than the other way around.Wine Pairings: Aged Alsatian Reisling, Pinot Gris, or Hunter Valley Semillon from AustraliaThis recipe is provided courtesy of Marx Foods.
Provided by Marx Foods
Yield 6
Number Of Ingredients 10
Steps:
- Preheat your oven to 350 degrees.
- Remove any visible silver skin or excess fat from the surface of the rabbit legs.
- Cut the bacon into ½" slices and add to a dry skillet.
- Cook the bacon over medium-low heat to render its fat out.
- Once the bacon is crispy, but not crunchy, remove it from the pan and reserve, leaving the fat in the pan. Turn the heat up to medium and add the rabbit legs.
- Brown (sear) the rabbit legs on each side.
- Remove the rabbit. Add the carrot, onion, and celery to the skillet. Brown the vegetables, stirring occasionally.
- Cut the potatoes into ½" cubes.
- Deglaze the pan with the white wine and add the marjoram and potatoes.
- Bring the stew base to a simmer and carefully nestle the rabbit legs in so they are partially covered by the liquid. Add any juices that have gathered on the resting plate and the reserved bacon.
- Put the lid on the skillet and transfer it to the oven for 45 minutes to an hour (until the rabbit is cooked through).
- Remove the skillet from the stove, and check the stew for consistency. If it looks a little dry, you can add chicken stock and simmer it briefly on the stove.
- Taste the stew for seasoning, and add salt and pepper to taste. Serve.
Nutrition Facts : ServingSize 1 serving, Calories 461 calories, Sugar 4 g, Fat 28 g, Carbohydrate 15 g, Cholesterol 88 mg, Fiber 2 g, Protein 27 g, SaturatedFat 9 g, Sodium 767 mg
LAPIN AU VIN RABBIT STEW IN WHITE WINE
Steps:
- Season the rabbit pieces with salt and pepper, set aside. In a big, heavy-bottomed (preferably cast iron) pot fry bacon golden brown, until it has released its fat. With slotted spoon take out bacon and reserve. Fry meat pieces in the fat on all sides until golden brown. The pieces should fry not cook, so put only as many pieces in the pot as can well fry. When the meat pieces have a nice coulour, take them out onto a plate, cover with tinfoil and keep warm. Pour off most of the fat from the pot. Put the shallots in the pot, stir and scrap up any residues from the bottom (You might want to add 2 fl oz wine at this point). Add garlic, bouquet garni, stir well, then add bacon, rabbit and celery. Stir well. Add stock and as much wine as just covers meat. Braise on medium heat for app. 60-80 minutes, or until meat is tender. After 30 minutes check meat every 10 minutes. The meat should be tender but not overcooked. If necessary, add more wine during cooking. While the rabbit is cooking, wash the mushrooms under cold running water. In a 12-inch saute pan melt butter. Add mushrooms and saute them until golden brown. When the meat is almost done, add mushrooms and parsley. Take out the bouquet garni and discard. If the cooking liquid is to thin when meat is ready, take the meat peices out using a slotted spoon, cover and keep warm. On high heat reduce liquid until it reaches a sauce-like texture. Serve sauce with the meat. You can serve it with boiled new potatoes, or fresh bread, and the wine you used for cooking.
LAPIN AU VIN RABBIT STEW IN WHITE WINE
Steps:
- Season the rabbit pieces with salt and pepper, set aside. In a big, heavy-bottomed (preferably cast iron) pot fry bacon golden brown, until it has released its fat. With slotted spoon take out bacon and reserve. Fry meat pieces in the fat on all sides until golden brown. The pieces should fry not cook, so put only as many pieces in the pot as can well fry. When the meat pieces have a nice coulour, take them out onto a plate, cover with tinfoil and keep warm. Pour off most of the fat from the pot. Put the shallots in the pot, stir and scrap up any residues from the bottom (You might want to add 2 fl oz wine at this point). Add garlic, bouquet garni, stir well, then add bacon, rabbit and celery. Stir well. Add stock and as much wine as just covers meat. Braise on medium heat for app. 60-80 minutes, or until meat is tender. After 30 minutes check meat every 10 minutes. The meat should be tender but not overcooked. If necessary, add more wine during cooking. While the rabbit is cooking, wash the mushrooms under cold running water. In a 12-inch saute pan melt butter. Add mushrooms and saute them until golden brown. When the meat is almost done, add mushrooms and parsley. Take out the bouquet garni and discard. If the cooking liquid is to thin when meat is ready, take the meat peices out using a slotted spoon, cover and keep warm. On high heat reduce liquid until it reaches a sauce-like texture. Serve sauce with the meat. You can serve it with boiled new potatoes, or fresh bread, and the wine you used for cooking.
DAUBE DE LAPIN (RABBIT STEW CASSEROLE)
This French recipe infuses the complexities of lovely seasonings into a terrific meat stew/casserole. It's not difficult -- just allow plenty of time for the marination process. While the French chiefly use farm-raised rabbits, there no reason that hunters here in the United States could not use wild ones. In that instance, you'll probably need two rabbits if they are fairly young.
Provided by Bone Man
Categories One Dish Meal
Time 13h30m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the marinade ingredients and, in a large casserole dish, pour it over the rabbit. Cover with cling wrap and chill in refrigerator for 12 hours, turning the rabbit 3-4 times during the marinating process.
- Dry the rabbit. Strain and reserve the marinade in the refrigerator.
- Pre-heat the oven to 350 degrees F.
- In a large frying pan, fry the bacon strips until they are crisp. Then remove the bacon to paper towels. In the same pan, in the bacon fat which remains, fry the onions, the chopped garlic, and the carrots for about 5-6 minutes until they are lightly colored. Then add in the rabbit pieces and brown all sides (if there is not enough bacon fat, just add a little cooking oil.).
- Add the reserved marinade to the pan and bring it to a boil.
- Place all pan ingredients including the liquid into a large casserole dish. Add the bacon back in and place into the pre-heated oven for about an hour (until the rabbit becomes tender.).
- Serve hot.
Nutrition Facts : Calories 840.6, Fat 42.9, SaturatedFat 12.9, Cholesterol 224.7, Sodium 1138.2, Carbohydrate 14.1, Fiber 2.2, Sugar 5.5, Protein 74.7
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
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
More about "lapin au vin rabbit stew in white wine food"
LAPIN AU VIN (RABBIT STEW) | MARX FOODS BLOG
From marxfood.com
Estimated Reading Time 2 mins
RABBIT COOKED IN RED WINE (COCOTTE DE LAPIN AU VIN ROUGE)
From sbs.com.au
RABBIT STEW WITH RED WINE RECIPE | CDKITCHEN.COM
From cdkitchen.com
RABBIT STEW, A FRENCH DELICACY - CUISINE D'AUBéRY
From cuisinedaubery.com
RABBIT STEW WINE RECIPE | VISIT A WINERY
From domvino.fr
RABBIT WITH WHITE WINE - CANADIAN LIVING
From canadianliving.com
RABBIT STEW PRESSURE COOKER RED WINE | VISIT A WINERY
From visitawinery.org
RICK STEIN'S FRENCH RABBIT STEW RECIPE - BBC FOOD
From bbc.co.uk
LAPIN à LA TOURNAISIENNE | TRADITIONAL STEW FROM TOURNAI | TASTEATLAS
From tasteatlas.com
LAPIN AU VIN - GREAT TASTE
From great-taste.net
IN PRAISE OF: LAPIN AU VIN - GOOD FOOD REVOLUTION
From goodfoodrevolution.com
RABBIT STEW WITH RED WINE (CIVET DE LAPIN) - SOUTH DUNDAS INBOX
From southdundasinbox.com
CIVET DE LAPIN (RABBIT STEW WITH RED WINE) PART 2 - ASTRAY
From astray.com
WHAT TO DRINK WITH RABBIT STEW? - METS & VINS
From lesgrappes.com
RABBIT STEW WITH WHITE WINE AND MUSHROOMS RECIPE - D'ARTAGNAN
From dartagnan.com
LAPIN AU VIN RABBIT STEW IN WHITE WINE RECIPE - FOOD NEWS
From foodnewsnews.com
PAIRING WINE WITH RABBIT STEW - PETERSPICKS
From peterspicksblog.com
LAPIN AU VIN AND AU BON CLIMAT PINOT NOIR - MATCHING FOOD & WINE
From matchingfoodandwine.com
RABBIT STEW COOKED IN GAILLAC WINE RECIPE : SBS FOOD
From sbs.com.au
THE PERFECT MATCH - LAPIN AU VIN DES CENTRAL OTAGO A ... - MISHA'S …
From mishasvineyard.com
COCOTTE DE LAPIN AU VIN ROUGE - FRENCHENTRéE
From frenchentree.com
LOVE-MAKING IN THE KITCHEN: WHERE FOOD GOES BEYOND THE …
From love-makinginthekitchen.blogspot.com
RABBIT COQ AU VIN RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
RABBIT STEW BRAISED IN WHITE WINE WITH MUSHROOMS AND
From philosokitchen.com
WHITE WINE BRAISED RABBIT STEW - SADIESKITCHENTABLE.COM
From sadieskitchentable.com
LAPIN AU VIN BLANC: RABBIT STEW WITH WHITE WINE
From love-makinginthekitchen.blogspot.com
RABBIT STEW RECIPE – HOW TO COOK RABBIT STEW — EATWELL101
From eatwell101.com
RABBIT IN RED WINE SAUCE (LAPIN AU VIN ROUGE) - COOKISTRY
From cookistry.com
LAPIN à LA BOURGUIGNONNE (RABBIT IN RED WINE) - THE ART OF EATING …
From artofeating.com
LAPIN AU VIN (RABBIT STEW)
From pinterest.com
RABBIT STEW WITH RED WINE (CIVET DE LAPIN) - PINTEREST
From pinterest.com
CIVET DE LAPIN (RABBIT STEW WITH RED WINE) - HOSTILE HARE
From hostilehare.com
CIVET DE LAPIN | TRADITIONAL STEW FROM FRANCE | TASTEATLAS
From tasteatlas.com
RABBIT IN WHITE WINE SAUCE RECIPE - RECIPES.NET
From recipes.net
LAPIN AU VIN (RABBIT STEW) - MARXFOODS.COM BLOG | RABBIT STEW, …
From pinterest.com.au
RABBIT STEW IN RED WINE (CIVET DE LAPIN) - SOUTH DUNDAS INBOX
From southdundasinbox.com
RABBIT AND WINE CASSEROLE | VISIT A WINERY
From visitawinery.org
FOOD, FUN AND OTHER THINGS: LAPIN AU VIN (RABBIT STEW)
From foodfunotherf.blogspot.com
RABBIT STEW WITH RED WINE (CIVET DE LAPIN) - SAVEUR
From saveur.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love