Lapin a La Cocotte - French Rabbit Stew
photo by IngridH
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
2-3
ingredients
- 1 (2 1/2 lb) rabbit, quartered
- 3 slices bacon, cut in thirds
- 1 1⁄2 cups sliced onions
- 2 garlic cloves, minced
- 3 tablespoons flour
- 1 cup beef broth
- 1⁄4 cup red wine
- 1 teaspoon dried thyme
- 2 teaspoons dried parsley
- 2 bay leaves
- salt and pepper
directions
- 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.
Reviews
-
This is the first time I have cooked rabbit, and it turned out very well. The meat was tender, and the liquid had lots of flavor. I added some chervil and tarragon, as well as some chanterelle mushrooms and artichoke hearts for extra vegetables. Overall, a nice, easy dish that tastes good on a cold, wet evening. This would also be very good with chicken thighs.
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Very, very good! However, I cooked a wild rabbit caught this morning, so I simmered for about 2 hours, as wild bunnies tend to be a little tougher than domestic ones. At the very end of cooking, I also added some sauted mushrooms and about 2 T. of heavy cream and threw the bacon back in the pot. A keeper recipe for yummy rabbit. Served over hot buttered noodles.
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Tweaks
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I used this recipe to create the broth for my own stew. As beef broth tends to lack a true savory heartiness, I switched it for chicken broth and let it simmer with the rabbit bones, fresh spices and wine for an hour or so before. The wine was what made this recipe so wonderful, it really gave the stew a full bodied kick! I highly recommend fresh spices as well as a little sage. I threw that in and my broth just smelled divine. This recipe is perfect as a foundation for your own stew, add a little extra of what suits your taste voila!
RECIPE SUBMITTED BY
EdsGirlAngie
LaSalle County, Illinois