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.
Provided by EdsGirlAngie
Categories Rabbit
Time 1h20m
Yield 2-3 serving(s)
Number Of Ingredients 11
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
RABBIT STEW
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Using half the flour (3/4 cup) coat the pieces of rabbit, shaking off any excess. Heat the oil and butter in a large heavy-bottomed saucepan, and brown the floured rabbit on all sides. Add the celery, carrots, onions, salt, pepper, bay leaves, 6 cups water and red wine, and stew for about 2 hours. Add the potatoes 45 minutes into the stewing process. Once the rabbit and all the vegetables are cooked, use some water to form a paste with the remaining 3/4 cup flour. Stir the flour mixture into the pot as a thickener. Add the already sauteed mushrooms to the stew and allow to simmer for about 10 minutes. Adjust seasonings, if necessary, and serve.
OLD FASHIONED LAPIN RAGOUT - RABBIT STEW
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
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.
LE LAPIN A LA MOUTARDE D'IRENE (RABBIT STEW WITH MUSTARD)
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
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
OLD FASHION RABBIT STEW
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
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.
OLD FASHION RABBIT STEW
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 Wild Game
Time 2h45m
Number Of Ingredients 16
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.
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