Best 3 Lapin A La Cocotte French Rabbit Stew Recipes

LAPIN A LA BOURGUIGNONNE (RABBIT WITH RED-WINE SAUCE)

Steps:

• Sprinkle the rabbit pieces with salt and pepper.
• Put the salt-pork cubes in a saucepan and add water to cover. Bring to the boil and simmer about one minute. Drain thoroughly.
• Heat the butter in a large, heavy casserole and add the salt-pork pieces. Cook, stirring, until lightly browned, about three minutes. Add the onions and cook, stirring, about two minutes.
• Add the mushrooms, salt and pepper and cook, stirring, about two minutes. Transfer the onions, mushrooms and salt-pork pieces to a bowl and set aside.
• To the fat remaining in the casserole, add the rabbit pieces in one layer and cook, turning the pieces as necessary, until lightly browned all over, about five minutes. Scatter the mushrooms, onions and salt pork over the rabbit pieces and stir to blend.
• Cook about five minutes and sprinkle with flour, salt and pepper. Add the wine and cloves.
• Tie the parsley, thyme and bay leaf into a bundle and add it. Bring to the boil, cover closely and cook over very low heat about one hour. Remove and discard the herb bunch. Uncover and cook about three minutes to reduce the sauce.

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

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.

DAUBE DE LAPIN (RABBIT STEW CASSEROLE)

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.