Old Fashioned Lapin Ragout - Rabbit Stew

Old Fashioned Lapin Ragout - Rabbit Stew Recipe

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Baby Kato


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.

☆☆☆☆☆ 0 votes
45 Min
2 Hr
Stove Top


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


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

How to Make Old Fashioned Lapin Ragout - Rabbit Stew


  • 1Chop rabbit into 12 pieces, discard the head and feet.
  • 2Chop the onion and garlic finely.
  • 3Slice and dice the bacon.
  • 4Make a bouquet garni by tying together the parsley, thyme and bay leaf with string.
  • 5Sear the rabbit pieces in olive oil, until lightly browned, remove from casserole.
  • 6In the same pan, fry garlic, onion and the bouquet garni.
  • 7Add the bacon and allow to color lightly.
  • 8Pour off excess fat.
  • 9Return rabbit to pan and de-glaze with the red wine.
  • 10Add 3 cups water, cover and cook for 1 hour 45 minutes.
  • 11Peel small onions and remove root ends.
  • 12Rinse well.
  • 13Cook the onions in water to cover, add sugar, butter, salt and pepper.
  • 14Cook until all water has evaporated and the sauce is caramelized.
  • 15Peel and cut potatoes into narrow rectangles.
  • 16Add potatoes to rabbit stew after the stew has been cooking for 90 minutes.
  • 17Cook covered until tender.
  • 18Serve stew with caramelized onions and garnish with chopped chervil.

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About Old Fashioned Lapin Ragout - Rabbit Stew

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

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