Old Fashioned Lapin Ragout Rabbit Stew Food

DAUBE DE LAPIN (RABBIT STEW CASSEROLE)

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.

LAPIN A LA COCOTTE - FRENCH RABBIT STEW

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.

OLD FASHIONED LAPIN RAGOUT - RABBIT STEW

Steps:

• 1. Chop rabbit into 12 pieces, discard the head and feet.
• 2. Chop the onion and garlic finely.
• 3. Slice and dice the bacon.
• 4. Make a bouquet garni by tying together the parsley, thyme and bay leaf with string.
• 5. Sear the rabbit pieces in olive oil, until lightly browned, remove from casserole.
• 6. In the same pan, fry garlic, onion and the bouquet garni.
• 7. Add the bacon and allow to color lightly.
• 8. Pour off excess fat.
• 9. Return rabbit to pan and de-glaze with the red wine.
• 10. Add 3 cups water, cover and cook for 1 hour 45 minutes.
• 11. Peel small onions and remove root ends.
• 12. Rinse well.
• 13. Cook the onions in water to cover, add sugar, butter, salt and pepper.
• 14. Cook until all water has evaporated and the sauce is caramelized.
• 15. Peel and cut potatoes into narrow rectangles.
• 16. Add potatoes to rabbit stew after the stew has been cooking for 90 minutes.
• 17. Cook covered until tender.
• 18. Serve stew with caramelized onions and garnish with chopped chervil.

SLOW-COOKED RABBIT STEW

Steps:

• Heat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak.
• Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden - you may have to do this in batches. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour.
• Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.

OLD FASHION RABBIT STEW

Steps:

• Chop rabbit into 12 pieces, discard the head and feet.
• Chop the onion and garlic finely.
• Slice and dice the bacon.
• Make a bouquet garni by tying together the parsley, thyme and bay leaf with string.
• Sear the rabbit pieces in olive oil, until lightly browned, remove from casserole.
• In the same pan, fry garlic, onion and the bouquet garni.
• Add the bacon and allow to color lightly.
• Pour off excess fat.
• Return rabbit to pan and deglaze with the red wine.
• Add 3 cups water, cover and cook for 1 hour 45 minutes.
• Peel small onions and remove root ends.
• Rinse well.
• Cook the onions in water to cover, add sugar, butter, salt and pepper.
• Cook until all water has evaporated and the sauce is caramelized.
• (20 min) Peel and cut potatoes into narrow rectangles.
• Add potatoes to rabbit stew after the stew has been cooking for 90 minutes.
• Cook covered until tender.
• Serve stew with caramelized onions and garnish with chopped chervil.

TRADITIONAL RABBIT STEW

Steps:

• Cut the rabbit meat into small, bite-sized chunks. Mix together flour, rosemary, oregano, parsley, and salt. Then coat rabbit meat with flour mixture, saving any remaining flour mixture.
• Melt butter in Large stew pot, and add onion. Cook until golden brown, adding an optional pinch of sugar.
• Stir in garlic. Cook together for 2 or more minutes.
• Add floured rabbit meat, and fry until cooked.
• Add cold water and diced vegetables.
• Simmer at least 1 hour, or until vegetables are done.
• Mix 1/2 cup of hot water with remaining flour mixture and add to stew.
• Boil 2 or more minutes until desired thickness is reached.