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

Lapin A La Bourguignonne (Rabbit With Red-Wine Sauce) image

Provided by Craig Claiborne And Pierre Franey

Categories dinner, casseroles, one pot, main course

Time 1h25m

Yield Four servings

Number Of Ingredients 13

Ingredients

1 rabbit, 2 pounds, cut into 10 or 12 serving pieces
Salt to taste, if desired
Freshly ground pepper to taste
1/2 pound salt pork, cut into 1/2-inch cubes, about 1 cup
2 tablespoons butter
24 small, white pearl onions, about 1/2 pound, peeled and left whole
3/4 pound fresh mushrooms, left whole
3 tablespoons flour
2 1/2 cups dry red wine
2 whole cloves
10 sprigs fresh parsley
4 sprigs fresh thyme
1 bay leaf

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.

Nutrition Facts : @context http, Calories 973, UnsaturatedFat 35 grams, Carbohydrate 18 grams, Fat 65 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 24 grams, Sodium 1630 milligrams, Sugar 5 grams, TransFat 0 grams