Lapin Au Vin Rabbit Stew In White Wine Recipes

RABBIT AU VIN

Steps:

• Soak the shallots in boiling water for 5 mins, drain, then peel - this makes it a lot easier to remove the skins. While they are soaking, slice the rest of the vegetables. Heat a large, wide flameproof casserole dish, then add the lardons. Fry for 5 mins or until the fat has run from the meat, then tip in the vegetables and cook for 10 mins until golden and starting to soften. Tip into a bowl.
• Toss the rabbit meat with the flour, then tap off the excess. Heat half the butter and oil in the dish, then brown half the rabbit for 10 mins until golden all over. Add a good splash of water, scrape around the dish and tip the juices into a jug. Repeat with the second batch of rabbit, but use the wine to deglaze the pan this time, letting it reduce by about a third.
• Add the rabbit and the vegetables to the wine, pour in the stock, stir in the herbs and bring to a simmer. Cover, leaving just a small gap for steam to escape, then simmer for 1½-2 hrs or until the meat falls away from the bones. If you like a thicker sauce to your stew, you can lift out the meat and vegetables and boil the sauce to thicken it a little. To finish, heat the knob of butter in a frying pan and cook the mushrooms with salt, pepper and a few thyme leaves over a high heat until browned. Spoon these over the stew, sprinkle with thyme leaves and bring to the table.

LAPIN AU VIN (RABBIT STEW)

Steps:

• Preheat your oven to 350 degrees.
• Remove any visible silver skin or excess fat from the surface of the rabbit legs.
• Cut the bacon into ½" slices and add to a dry skillet.
• Cook the bacon over medium-low heat to render its fat out.
• Once the bacon is crispy, but not crunchy, remove it from the pan and reserve, leaving the fat in the pan. Turn the heat up to medium and add the rabbit legs.
• Brown (sear) the rabbit legs on each side.
• Remove the rabbit. Add the carrot, onion, and celery to the skillet. Brown the vegetables, stirring occasionally.
• Cut the potatoes into ½" cubes.
• Deglaze the pan with the white wine and add the marjoram and potatoes.
• Bring the stew base to a simmer and carefully nestle the rabbit legs in so they are partially covered by the liquid. Add any juices that have gathered on the resting plate and the reserved bacon.
• Put the lid on the skillet and transfer it to the oven for 45 minutes to an hour (until the rabbit is cooked through).
• Remove the skillet from the stove, and check the stew for consistency. If it looks a little dry, you can add chicken stock and simmer it briefly on the stove.
• Taste the stew for seasoning, and add salt and pepper to taste. Serve.

LAPIN AU VIN – RABBIT STEW IN WHITE WINE

Steps:

• Season the rabbit pieces with salt and pepper, set aside. In a big, heavy-bottomed (preferably cast iron) pot fry bacon golden brown, until it has released its fat. With slotted spoon take out bacon and reserve. Fry meat pieces in the fat on all sides until golden brown. The pieces should fry not cook, so put only as many pieces in the pot as can well fry. When the meat pieces have a nice coulour, take them out onto a plate, cover with tinfoil and keep warm. Pour off most of the fat from the pot. Put the shallots in the pot, stir and scrap up any residues from the bottom (You might want to add 2 fl oz wine at this point). Add garlic, bouquet garni, stir well, then add bacon, rabbit and celery. Stir well. Add stock and as much wine as just covers meat. Braise on medium heat for app. 60-80 minutes, or until meat is tender. After 30 minutes check meat every 10 minutes. The meat should be tender but not overcooked. If necessary, add more wine during cooking. While the rabbit is cooking, wash the mushrooms under cold running water. In a 12-inch saute pan melt butter. Add mushrooms and saute them until golden brown. When the meat is almost done, add mushrooms and parsley. Take out the bouquet garni and discard. If the cooking liquid is to thin when meat is ready, take the meat peices out using a slotted spoon, cover and keep warm. On high heat reduce liquid until it reaches a sauce-like texture. Serve sauce with the meat. You can serve it with boiled new potatoes, or fresh bread, and the wine you used for cooking.