Lapin A La Cocotte French Rabbit Stew Recipes

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LE LAPIN A LA MOUTARDE D'IRENE (RABBIT STEW WITH MUSTARD)



Le Lapin A La Moutarde D'irene (Rabbit Stew With Mustard) image

Provided by Bryan Miller And Pierre Franey

Categories     project, soups and stews, appetizer, side dish

Time 3h15m

Yield Four to six servings

Number Of Ingredients 10

1 rabbit, 2 1/2 pounds
5 tablespoons Dijon-style mustard
2 tablespoons vegetable oil
12 small white onions, peeled
4 slices bacon
4 sprigs fresh thyme, or 1 teaspoon dried
1 bay leaf
1 cup dry white wine
4 tablespoons heavy cream or creme fraiche
Salt and freshly ground pepper to taste, if necessary

Steps:

  • Cut the rabbit into 12 serving pieces. Place the pieces in a mixing bowl. Add the mustard and coat all the pieces well. Cover with plastic wrap. Place in the refrigerator and marinate for two to three hours, or more.
  • When ready to cook, heat the oil in a nonstick skillet. Add the rabbit pieces and the onions. Brown for about 10 minutes, stirring and turning the pieces.
  • Place the bacon slices in the bottom of a heavy skillet and cook over medium heat. Add the rabbit, onions, thyme, bay leaf and wine. Bring to a boil. Cover and simmer about 40 minutes, or until done. Remove cover and continue cooking for five minutes. Add the cream and cook for one minute. Add salt and pepper if necessary. Remove bay leaf and serve.

Nutrition Facts : @context http, Calories 513, UnsaturatedFat 15 grams, Carbohydrate 17 grams, Fat 27 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 969 milligrams, Sugar 7 grams, TransFat 0 grams

RABBIT STEW



Rabbit Stew image

When we used to live in the boondocks of Michigan, my dad was a hunter and oh, did he hunt. Let's just say all that all that meat had to be eaten, and eaten by a very picky little girl. This was nearly the only dish made with his hunted goods that I would eat, so it's pretty good.

Provided by catercow

Categories     Stew

Time 8h45m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 -4 lbs rabbit
6 potatoes, quartered
8 carrots, sliced
1 medium onion, chopped
1 teaspoon salt
1/4 cup beef consomme
3/4 cup beef broth
3/4 teaspoon pepper
1/4 teaspoon basil
2 bay leaves
1/4 teaspoon rosemary
1/4 teaspoon thyme

Steps:

  • Cut rabbit into pieces. Layer onion, potatoes, and carrots in bottom of a crock pot.
  • Add spices to the pot.
  • Add rabbit, salt, pepper, consommé, and about 3/4 cup beef broth.
  • Cover and cook on low for 8 hours. Thicken gravy as desired.

Nutrition Facts : Calories 776.6, Fat 19.6, SaturatedFat 5.8, Cholesterol 194.1, Sodium 1012.4, Carbohydrate 70.5, Fiber 10.8, Sugar 9.2, Protein 77.1

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

OLD FASHION RABBIT STEW



Old Fashion Rabbit Stew image

This is a wonderful rabbit dish from my Armenian friend Dina. 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     Stew

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 16

1 large rabbit
3 garlic cloves
1 onion
8 ounces bacon, in one piece
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:

  • 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.

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