Friday, June 14, 2013

Lapin au Vin Blanc: Rabbit Stew with White Wine

One of the meats that I like to cook with is rabbit. Before I was a vegetarian, I loved rabbit or hare (although hare is tougher). However, I only had it in Vietnam, prepared according to the Vietnamese local cuisine. Today, I wanted to try a French inspired dish, a stew-like dish made with rabbit and white wine. It is similar to a coq au vin (chicken in wine, usually red wine) but I wanted to use white wine to encourage the gamey flavor of the rabbit rather then hiding it under a bold vin rouge.


We bought a frozen rabbit at one of our supermarkets and thawed it over night.

I proceeded to separate all the meat from the carcass except for the legs the next day and marinated it in white wine (I used Chardonnay), salt, pepper, some herbs like thyme, rosemary and parsley. I used the bones to make a rabbit stock to use later in the the dish, so I didn't waste much.

 While the rabbit marinated, I prepared some pearl onions, baby carrots and I sliced up nice chunk of lardon (salted pork belly) into tiny pieces. In a large pot, I cooked the pork, pearl onions, garlic and baby carrots until the pork belly got crisp and the majority of the fat was cooked off. Remove the mixture and after coating the pieces of rabbit with flour, I browned them in the bacon fat until nicely colored.



Using the fat in the pot, a small knob of butter, and a couple tablespoons of flour, I made a roux and added in the rabbit stock, wine, pork belly, carrots, garlic and onions, reserving a few onions for garnish. Add in the rabbit and braise for 1 1/2-2 hours on medium high heat. Season according to taste.

I served this dish with egg noodles and French bread for the extra sauce. Oh, and of course, more Chardonnay!


I made a kale and sausage stew with mushrooms, carrots and pearl onions for myself. :)


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