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Sunday, 24 November 2013

Rabbit and wine......Lapin au Vin Rouge (simple)

  There is no great difficulty with this dish unless the fact that rabbits can be interpreted as 'domestic pets'....another problem is who wins the fight for the delicious morsels - the liver and the kidneys, which should go in the last 15-20 minutes only!
Another problem is that the flesh is delicate, all of it, and doesn't like to be overcooked. I recommend cooking either in a  deepish cocotte, in the oven, or in a casserole on a low heat on the top of the stove. Preparation is the same......Chopped onions, crushed garlic, 1 rabbit (pieces or whole) marinated in red wine/sugar/herbs de Provence, 2 sugar cubes or 2 small spoons of sugar (to counter effect the vinegary of the wine), and a fagot of herbs overnight   Personally I always put fresh carrots in as well (everybody knows - rabbits love carrots!)
If wished, a cube of chicken stock, some olive oil, salt and pepper......
Method: Heat the oil (don't burn it!) slide in the onions/garlic and brown them slowly. Put the rabbit in and turn it to seal/brown on all sides. Crush the stock cube into the mixture, the sugar as well, and add the fagot and marinade together with some water, don't salt and pepper yet - wait till the end. This should not takelonger than 45 to 60 minutes in a middle oven heat or the same on top stove middle heat (covered).
Test the meat with a fork, and when tender, but slightly resistant to the fork, take the meat out and reduce the sauce, if necessary. At this moment you can add mushrooms or other vegetables, and even mustard goes very well! When reduced to your taste, slide the rabbit back in and finish off, putting the liver and kidneys in, for about 10 minutes. Depending on what you have put in, you can dress it with fresh (or dried) Parsley - Triangular fried croutons (nice and crispy) - take the fagot of herbs out, and.....off you go 'A table'
Bonne Appétit!
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******* iwmpop (mr le marquis)- Vauvert, France - Janvier 2011