Old Fashioned Lapin Ragout Rabbit Stew Recipes

Steps:

• 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).
• In the bacon drippings, cook the onion and garlic until transparent. A.
• dd the rabbit pieces and saute over medium heat until rabbit is golden.
• 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.
• 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.

Steps:

• 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.

Steps:

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