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."
 
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photo by IngridH photo by IngridH
photo by IngridH
Ready In:
1hr 20mins
Ingredients:
11
Serves:
2-3
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ingredients

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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.

Questions & Replies

  1. Do not explain how to use te recipe.
     
  2. I'd like to do as much as I can ahead of time. Did anyone brown the rabbit the day before and finish the sauce day of?
     
  3. with the risk of sounding stupid what dose dd mean? it says to dd the rabbit peaces
     
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Reviews

  1. 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.
     
  2. Awesome stuff! Added some extra wine/beef stock, tossed in carrots and mushrooms too and came out with a very tasty stew.
     
  3. This was excellent - rabbit was tender, sauce was tasty. I used 2 fryer rabbits, cut-up. I also put some quartered potatoes on top, but they needed a little extra microwaving after an hour.
     
  4. Tasty recipe. I used a bit more broth and wine and also included some button mushrooms (~1.5 cups), which added a pleasant texture.
     
  5. 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

  1. 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!
     

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