Daube De Lapin Rabbit Stew Casserole Recipes

DAUBE DE LAPIN (RABBIT STEW CASSEROLE)

Daube De Lapin (Rabbit Stew Casserole) image

This French recipe infuses the complexities of lovely seasonings into a terrific meat stew/casserole. It's not difficult -- just allow plenty of time for the marination process. While the French chiefly use farm-raised rabbits, there no reason that hunters here in the United States could not use wild ones. In that instance, you'll probably need two rabbits if they are fairly young.

Provided by Bone Man

Categories One Dish Meal

Time 13h30m

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 13

Ingredients

3 lbs rabbit, cut into pieces
8 slices bacon, cut into 2-inch strips
2 medium onions, thinly sliced
1 garlic clove, finely chopped
3 medium carrots, peeled and thinly sliced
16 ounces dry white wine (e.g., pino grigio)
1 tablespoon extra virgin olive oil
1 teaspoon salt
6 black peppercorns
2 sprigs fresh parsley
1 bay leaf
2 garlic cloves, crushed
1/2 teaspoon dried thyme

Steps:

Combine the marinade ingredients and, in a large casserole dish, pour it over the rabbit. Cover with cling wrap and chill in refrigerator for 12 hours, turning the rabbit 3-4 times during the marinating process.
Dry the rabbit. Strain and reserve the marinade in the refrigerator.
Pre-heat the oven to 350 degrees F.
In a large frying pan, fry the bacon strips until they are crisp. Then remove the bacon to paper towels. In the same pan, in the bacon fat which remains, fry the onions, the chopped garlic, and the carrots for about 5-6 minutes until they are lightly colored. Then add in the rabbit pieces and brown all sides (if there is not enough bacon fat, just add a little cooking oil.).
Add the reserved marinade to the pan and bring it to a boil.
Place all pan ingredients including the liquid into a large casserole dish. Add the bacon back in and place into the pre-heated oven for about an hour (until the rabbit becomes tender.).
Serve hot.

Nutrition Facts : Calories 840.6, Fat 42.9, SaturatedFat 12.9, Cholesterol 224.7, Sodium 1138.2, Carbohydrate 14.1, Fiber 2.2, Sugar 5.5, Protein 74.7

RABBIT CASSEROLE

Rabbit Casserole image

Rabbit and smoked bacon casserole, flavored with chocolate, vegetables, and potatoes, then garnished with croutons and fresh parsley. The chocolate is optional, but adds a sophisticated twist to the flavors.

Provided by DOSTANDEN

Categories Meat and Poultry Recipes Game Meats Rabbit

Time 2h

Yield 4

Number Of Ingredients 16

Ingredients

2 (2 pound) rabbits, dressed and deboned, bones reserved
1 tablespoon mirepoix base
½ cup all-purpose flour
salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
2 carrots, diced
½ onion, chopped
1 leek, chopped
1 turnip, diced
2 medium potatoes - peeled and cubed
½ pound smoked bacon, cubed
1 tablespoon tomato puree
3 (1 ounce) squares bittersweet chocolate, chopped
2 tablespoons vegetable oil
3 slices white bread
1 tablespoon chopped fresh parsley

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Season rabbit bones with mirepoix base, and place in a 9x13 inch baking dish or similar. Roast for 30 minutes, or until browned and fragrant.
Remove rabbit bones to a saucepan, and add enough water to cover by about 1 inch. Bring to a boil, then cook over medium-high heat until the liquid is reduced by half to provide a stock for the recipe. This will take up to 30 minutes depending on the size of your pan.
Mix the flour, salt, and pepper. Coat rabbit pieces with the seasoned flour. Heat 1 tablespoon of oil in the dish used to bake the rabbit bones. Cook rabbit pieces over medium-high heat, or in the oven, just until evenly browned on the outside.
Remove rabbit pieces, and add the carrots, onion, leek, turnip and potatoes. Add bacon, and if necessary, a little more oil. Place the rabbit pieces over the vegetables. Mix together your homemade rabbit stock and tomato puree; pour into the baking dish. Cover tightly with aluminum foil or a lid. Reduce the oven temperature to 350 degrees F (175 degrees C).
Bake the rabbit casserole for about 1 hour, or until rabbit is cooked through. Adjust the seasonings to taste. If you wish to use the chocolate, mix it in at this time.
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Trim the crusts from the bread slices, and slice in half diagonally or into cubes. Fry bread in oil until lightly browned.
Serve casserole in the pan, topped with fried bread (or croutons) and sprinkled with chopped parsley.

Nutrition Facts : Calories 1112.4 calories, Carbohydrate 64.4 g, Cholesterol 254.5 mg, Fat 49.5 g, Fiber 7.4 g, Protein 97.3 g, SaturatedFat 15.7 g, Sodium 1318.7 mg, Sugar 16 g

LAPIN A LA BOURGUIGNONNE (RABBIT WITH RED-WINE SAUCE)

Lapin A La Bourguignonne (Rabbit With Red-Wine Sauce) image

Provided by Craig Claiborne And Pierre Franey

Categories dinner, casseroles, one pot, main course

Time 1h25m

Yield Four servings

Number Of Ingredients 13

Ingredients

1 rabbit, 2 pounds, cut into 10 or 12 serving pieces
Salt to taste, if desired
Freshly ground pepper to taste
1/2 pound salt pork, cut into 1/2-inch cubes, about 1 cup
2 tablespoons butter
24 small, white pearl onions, about 1/2 pound, peeled and left whole
3/4 pound fresh mushrooms, left whole
3 tablespoons flour
2 1/2 cups dry red wine
2 whole cloves
10 sprigs fresh parsley
4 sprigs fresh thyme
1 bay leaf

Steps:

Sprinkle the rabbit pieces with salt and pepper.
Put the salt-pork cubes in a saucepan and add water to cover. Bring to the boil and simmer about one minute. Drain thoroughly.
Heat the butter in a large, heavy casserole and add the salt-pork pieces. Cook, stirring, until lightly browned, about three minutes. Add the onions and cook, stirring, about two minutes.
Add the mushrooms, salt and pepper and cook, stirring, about two minutes. Transfer the onions, mushrooms and salt-pork pieces to a bowl and set aside.
To the fat remaining in the casserole, add the rabbit pieces in one layer and cook, turning the pieces as necessary, until lightly browned all over, about five minutes. Scatter the mushrooms, onions and salt pork over the rabbit pieces and stir to blend.
Cook about five minutes and sprinkle with flour, salt and pepper. Add the wine and cloves.
Tie the parsley, thyme and bay leaf into a bundle and add it. Bring to the boil, cover closely and cook over very low heat about one hour. Remove and discard the herb bunch. Uncover and cook about three minutes to reduce the sauce.

Nutrition Facts : @context http, Calories 973, UnsaturatedFat 35 grams, Carbohydrate 18 grams, Fat 65 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 24 grams, Sodium 1630 milligrams, Sugar 5 grams, TransFat 0 grams

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