RABBIT WITH GUEZE (LAPIN À LA GUEUZE)
Steps:
- 1. Preheat oven to 350º. Melt 2 tbsp. of the butter in a medium, heavy pot over medium-high heat. Season rabbit with salt and pepper and brown well in batches, 5-8 minutes. Return rabbit and any accumulated juices to pot, add onions, thyme, bay leaf, and sugar, and cook, stirring often, until onions are soft, about 5 minutes. Add beer and bring to a boil. Cover pot, transfer to oven, and braise until rabbit is cooked through, 35-40 minutes. Remove from oven, uncover, and set aside to cool. Cover and refrigerate overnight. 2. Remove rabbit from pot and set aside. Boil braising liquid over high heat until reduced by half, about 30 minutes. Strain sauce through a sieve, discarding solids, and return to pot over medium heat. Work flour into the remaining 2 tbsp. butter, then stir into sauce, about 1 tsp. at a time, stirring constantly, until sauce thickens, 5-8 minutes. Return rabbit to pot, cover, and cook until warmed through. Discard bay leaf and thyme.
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 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
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