Daube De Lapin Rabbit Stew Casserole Recipes

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LAPIN A LA COCOTTE - FRENCH RABBIT STEW



Lapin a La Cocotte - French Rabbit Stew image

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

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

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

DAUBE DE LAPIN (RABBIT STEW CASSEROLE)



Daube De Lapin (Rabbit Stew Casserole) image

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

3 lbs rabbit, cut into pieces
8 slices bacon, cut into 2-inch strips
2 medium onions, thinly sliced
1 garlic clove, finely chopped
3 medium carrots, peeled and thinly sliced
16 ounces dry white wine (e.g., pino grigio)
1 tablespoon extra virgin olive oil
1 teaspoon salt
6 black peppercorns
2 sprigs fresh parsley
1 bay leaf
2 garlic cloves, crushed
1/2 teaspoon dried thyme

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

RABBIT CASSEROLE WITH MUSTARD SAUCE



Rabbit Casserole With Mustard Sauce image

Here in Costa Rica we have wonderful farmers markets in almost every town. The one where we go, in San Isidro de General, the market covers a huge city block inside an enormous warehouse. One of the ladies there grows and sells rabbit. I found this recipe in The Essential Mediterranean Cookbook and it's become one of our favorites. Just tell your company it's chicken (just kidding...).

Provided by Jostlori

Categories     Rabbit

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 rabbits (26 oz each)
2 tablespoons olive oil
2 onions, sliced
4 slices bacon, cut into 1 1/4 inch pieces
2 tablespoons flour
1 1/2 cups chicken stock, preferably homemade
1/2 cup white wine
1 teaspoon fresh thyme leave
1/2 cup cream
2 tablespoons Dijon mustard
1 sprig thyme, for garnish

Steps:

  • Preheat oven to 350 degrees.
  • Remove any fat from the rabbits and wash under cold water. Pat dry with paper towels.
  • Cut along both sides of the backbones with kitchen shears and discard bones.
  • Cut each rabbit into eight even-sized pieces and pat dry again.
  • Heat half the oil in a 2.5 litre flameproof casserole dish. Brown rabbit in batches, adding oil when necessary, then set aside.
  • Add the onion and the bacon to the casserole dish and cook, stirring, for 5 minutes or until lightly browned.
  • Sprinkle the flour into the pan and mix. Stir with a wooden spoon to scrape up the sediment from the base. Add the stock and wine, and stir until the sauce comes to a boil.
  • Return the rabbit to the casserole dish and add the thyme.
  • Cover and bake for 1 1/4 to 1 1/2 hours, or until the rabbit is tender and the sauce has thickened.
  • Combine the cream and mustard, then stir into the sauce in the casserole.
  • Garnish with thyme sprigs and serve.
  • Great with mashed potatoes.

OLD FASHIONED LAPIN RAGOUT - RABBIT STEW



Old Fashioned Lapin Ragout - Rabbit Stew image

This is a wonderful rabbit dish it is so tasty. A great dish for special company. Everyone will want this recipe. Well worth all the effort.

Provided by Baby Kato

Categories     Wild Game

Time 2h45m

Number Of Ingredients 17

1 large rabbit
3 garlic cloves
1 onion
8 ounces bacon, in one piece
BOUQUET GARNI
10 sprigs parsley
10 sprigs thyme
1 bay leaf
3 tablespoons olive oil
1 cup red wine
1 cup small onion
1 tablespoon sugar
1 tablespoon butter
12 new potatoes
fresh herb (chervil)
1 teaspoon salt
1 teaspoon pepper

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.

RABBIT CASSEROLE WITH ONIONS AND WINE VINEGAR



Rabbit Casserole With Onions and Wine Vinegar image

Make and share this Rabbit Casserole With Onions and Wine Vinegar recipe from Food.com.

Provided by lulelola

Categories     Rabbit

Time 55m

Yield 2-3 serving(s)

Number Of Ingredients 14

1 rabbit, jointed
2 tablespoons tomato puree or 4 -5 fresh tomatoes, approximately 350 gr., chopped
2 bay leaves
4 tablespoons red wine vinegar
150 ml olive oil
1/4 teaspoon sugar
4 garlic cloves, peeled
300 ml hot water
1 small cinnamon stick
salt and black pepper
4 g whole allspice
700 g onions, peeled but left whole
1 sprig rosemary
1 glass red wine

Steps:

  • Cooking Instructions:.
  • The same recipe can be used for hare, with excellent results, by increasing quantities of other ingredients, since hare is much heavier than rabbit. Rabbit or hare should be treated in exactly the same preparatory way, i.e., being soaked in vinegar. (This only applies to wild varieties.) Served with fried potatoes on the side, this is a piquant dish, or if you prefer a milder taste to counterbalance the richness of the rabbit, serve with plain while rice. A green salad is always welcomed as it adds a refreshing note.
  • Rinse the rabbit pieces and put them in a salad bowl with the bay leaves. Sprinkle the vinegar over the pieces and let them marinate for at least 2 hours or preferably in the fridge overnight. Heat half of the olive oil in a saucepan, pat the rabbit pieces dry and fry them in it until they are quite brown on both sides. Take out and put on to a plate. When all the rabbit pieces have been fried, put them back into the saucepan along with the garlic cloves, bay leaves, spices, rosemary and the wine. Then add the tomato puree or tomatoes, sugar and the hot water. Season, cover and cook for about 1 hour. In the meantime, heat the remaining olive oil in a frying pan and gently fry the onions. Stir them occasionally, in order to make sure they turn golden all over, for about 15 minutes. Add the contents of the frying pan to the saucepan, and shake it so that the onions spread evenly. Then cover and simmer for a further 15 minutes. Serve with fried potatoes or plain white rice and a green salad.

Nutrition Facts : Calories 803.3, Fat 65.4, SaturatedFat 9.2, Sodium 32.1, Carbohydrate 40.1, Fiber 6.8, Sugar 16.6, Protein 4.7

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