LAPIN AU VIN RABBIT STEW IN WHITE WINE

LAPIN AU VIN RABBIT STEW IN WHITE WINE image

Categories Game

Yield 4 people

Number Of Ingredients 18

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Ingredients

Ingredients for 4
a 3 pound rabbit jointed
¼ pound 2 ounces streaky bacon cut into stripes (slightly thicker than matches)
6 shallots roughly chopped
4 cloves garlic roughly chopped
2 bigger celery stalks chopped
bouquet garni (5-6 sprigs thyme, 3-4 bay leaves, 5-6 sprigs tied in outer leek)
1 bunch pasrley finely chopped
½ pound button mushroom (If you can only get bigger ones, half of quater them)
2 tablespoon fresh butter
salt, freshly ground pepper
1 bottle dry, not too fruity white wine
1 pint stock
For the stock:
rabbit giblets (liver, etc)
1 big carrot roughly chopped
1 onion
salt, pepper

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.