Rabbit Au Vin Recipes

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

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

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

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