Old Fashioned Lapin Ragout - Rabbit Stew Recipe

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Old Fashioned Lapin Ragout - Rabbit Stew

Baby Kato

By
@BabyKato

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.


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Rating:

Serves:

6

Prep:

45 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

1 large rabbit
3 garlic cloves
1 onion
8 ounces bacon, in one piece

BOUQUET GARNI

10 sprigs parsley
10 sprigs thyme
1 bay leaf
3 tablespoons olive oil
1 cup red wine
1 cup small onion
1 tablespoon sugar
1 tablespoon butter
12 new potatoes
fresh herb (chervil)
1 teaspoon salt
1 teaspoon pepper

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: Canadian
Other Tag: Heirloom
Hashtag: #Quebec - Rabbit