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Nutrition Facts
Serving Size 1 (807g) Recipe makes 2 servings
Calories 1059
Calories from Fat 427		(40%)
Amount Per Serving		%DV
	Total Fat 47.5g	73%
	Saturated Fat 14.6g	72%
	Monounsaturated Fat 15.4g
	Polyunsaturated Fat 8.0g
	Trans Fat 0.0g
Cholesterol 346mg		115%
Sodium 809mg		33%
Potassium 2193mg		62%
Total Carbohydrate 23.7g		7%
	Dietary Fiber 2.4g	9%
	Sugars 5.4g
Protein 121.3g		242%
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Lapin a La Cocotte - French Rabbit Stew

Recipe #114799 | 1½ hours | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: EdsGirlAngie
Mar 31, 2005

Rabbit is truly delicious and very lean - yet rich-tasting. This is a delicious preparation with bacon and red wine and tastes best with mashed potatoes or buttery egg noodles. It doesn't take long to prepare, but long slow cooking does make it even better.

SERVES 2 -3 (change servings and units)

Ingredients

1 (2 1/2 lb) rabbit, quartered
3 slices bacon, cut in thirds
1 1/2 cups sliced onions
2 garlic cloves, minced
3 tablespoons flour
1 cup beef broth
1/4 cup red wine
1 teaspoon dried thyme
2 teaspoons dried parsley
2 bay leaves
salt and pepper

Directions

1
In a large skillet or medium-sized Dutch oven, cook bacon until done; remove bacon with a slotted spoon and reserve for another use (for a salad, etc).
2
In the bacon drippings, cook the onion and garlic until transparent. A.
3
dd the rabbit pieces and saute over medium heat until rabbit is golden.
4
Sprinkle on the flour and continue to brown rabbit for another 5 minutes or so, then add the beef broth, red wine, thyme, parsley and bay leaves.
5
Cover and simmer over low heat for about an hour, adding more broth if necessary. Salt and pepper to taste (with the bacon drippings, not much salt is needed). Serve with mashed potatoes or buttered egg noodles.

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Featured Reviews for This Recipe

From: hillbillie.mama

On Mar 15, 2009

Very, very good! However, I cooked a wild rabbit caught this morning, so I simmered for about 2 hours, as wild bunnies tend to be a little tougher than domestic ones. At the very end of cooking, I also added some sauted mushrooms and about 2 T. of heavy cream and threw the bacon back in the pot. A keeper recipe for yummy rabbit. Served over hot buttered noodles.

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From: Goji Girl

On Oct 29, 2008

This smelled wonderful while cooking! The sauce was excellent even though I didn't use the wine. (Used extra broth instead) I'll definitely keep the sauce in mind when I make another stew. The rabbit portion of the recipe wasn't my favorite, but that wasn't the recipe's fault. I didn't know what to do with the rabbit in our freezer, and this was a great way to use it. Thanks for posting!

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From: syg205

On Nov 27, 2006

I used this recipe to create the broth for my own stew. As beef broth tends to lack a true savory heartiness, I switched it for chicken broth and let it simmer with the rabbit bones, fresh spices and wine for an hour or so before. The wine was what made this recipe so wonderful, it really gave the stew a full bodied kick! I highly recommend fresh spices as well as a little sage. I threw that in and my broth just smelled divine. This recipe is perfect as a foundation for your own stew, add a little extra of what suits your taste voila!

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