Lapin Forestiere Rabbit Recipes

LAPIN A LA COCOTTE - FRENCH RABBIT STEW

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.

LAPIN FORESTIERE (RABBIT)

Steps:

• heat the oil in a large kettle. add rabbit and brown.
• dice bacon and add to rabbit along with veggie; suate for 3 minutes sprinkle with flour and cook for 3 minutes
• add remaining ingredients, except butter and chanterelles.
• cover and simmer gently for 1 1/2 hour.
• heat the butter in a skillet and saute the chanterelles.
• place rabbit over rice or noodles, and sprinkle with chanterelles.

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

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.

LAPIN FARCI PROVENCALE

Steps:

• Combine rabbit tenderloin, bacon strips, brandy, salt and pepper, and thyme. Marinate for at least 1 and up to 12 hours.
• Preheat oven to 350 degrees F. Combine veal, pork and rabbit liver and kidneys with eggs. Season with salt and pepper, garlic, parsley and thyme. Strain brandy out of marinating bacon and add to stuffing, beating well. Stuff 1/2 of forcemeat tightly into rabbit cavity, keeping a 2-inch clearance at either end. Lay rabbit tenderloin and bacon strips on top and cover with remaining stuffing. Truss or pin rabbit together. Tie rabbit loosely with string every 2 inches, since the stuffing will expand during roasting. Place rabbit in roasting pan, coat with clarified butter and roast for 1 1/2 hours. To serve, remove pins and string and cut rabbit into 2-inch thick slices, like a terrine. Cut shoulders and haunch in two and serve on a bed of buttered noodles.

SIMPLE AND TASTY RABBIT

Steps:

• sautee onions in oil, in a large shallow casserole, until transparent.
• toss in garlic, continue until fragrant.
• place rabbit pieces on top.
• cook, stirring energetically for 3-5 minutes until meat is browned.
• toss in the spices, stir to get everything nicely covered.
• add water.
• simmer, covered, for about 35-40 minutes or until cooked through.
• serve with mashed potatoes, rice or buckwheat.

LAPIN SAUTE MARENGO (SAUTEED RABBIT IN TOMATO SAUCE)

Steps:

• Sprinkle the rabbit pieces with salt and pepper.
• Heat the oil and butter in a casserole and add the rabbit pieces. Cook until golden brown on one side, about four or five minutes, and turn the pieces. Cook about two minutes on the second side. Pour off the fat.
• Add the onions, shallots, garlic and mushrooms. Stir and continue cooking about five minutes.
• Sprinkle the flour over all and stir. Add the wine and stir to dissolve the brown particles that cling to the bottom of the casserole. Add the tomatoes, salt and pepper. Stir in the tomato paste.
• Tie the parsley sprigs, thyme sprigs and bay leaf into a bundle and add it. Cover closely and let cook about 45 minutes. Remove the herb bundle. Sprinkle with chopped parsley and serve.

LAPIN SAUTE AUX PRUNEAUX (SAUTEED RABBIT WITH PRUNES)

Steps:

• In a mixing bowl, combine the rabbit pieces, carrots, onions, celery, vinegar, wine, parsley, thyme, bay leaf, salt and pepper. Cover and refrigerate. Let stand overnight or up to 24 hours, turning the pieces occasionally.
• Drain and reserve the strained liquid. Reserve the rabbit pieces and vegetables, but discard the parsley, thyme and bay leaf.
• Heat the oil and butter in a heavy casserole and add the rabbit pieces. Cook until nicely browned on one side, about four or five minutes. Turn the pieces and cook until browned on the second side.
• Scatter the reserved vegetables in the casserole and stir. Cook briefly and pour off all fat.
• Sprinkle the rabbit pieces with flour and stir. Add the reserved marinating liquid and stir. Add the broth. Bring to the boil and cover. Cook about 20 minutes and add the prunes. Cover and cook 20 minutes. Serve.

LAPIN A LA MOUTARDE (MUSTARD RABBIT)

Steps:

• Wipe the rabbit pieces with paper towels and coat with a mixture of the mustard butter and oil. Preheat oven to 400 degrees.
• Arrange in a greased casserole and pour in the white wine. Cook, covered, for 45 minutes, basting frequently. Season with salt and pepper and remove from casserole.
• Pour in the cream and over low heat on top of the stove scrape up the cooking juices. Correct seasonings. Return the rabbit to the pan and coat thoroughly with sauce. Serve in a heated casserole dish, sprinkled with parsley.

BEST BAKED RABBIT

Steps:

• Place flour, corn flakes, salt, garlic powder, onion powder, sugar, yeast and paprika in a food processor and process on high for one minute. Make sure the corn flakes are crushed so you will add enough. After one minute and the mixture is thoroughly mixed slowly add the olive oil while processing for another one minute.
• Preheat oven to 350'F and grease a baking pan with the cooking oil.
• Rinse rabbit pieces and drain.
• Dredge rabbit pieces in prepared coating mix and coat them thoroughly. Make sure rabbit is wet so coating sticks well, but not too wet or the coating will get lumpy and sticky.
• Place coated rabbit pieces on baking pan with oil.
• Cook in oven for 50 minutes.
• Use a spatula to remove stuck pieces after cooking.

FRIED RABBIT

Steps:

• Wash dressed rabbit with water and cut into serving pieces.
• Combine eggs and one cup of the milk; add one cup flour gradually, then salt and beat until smooth.
• Dip rabbit pieces into batter and fry in hot butter until golden brown, about 15 minutes.
• Reduce heat and continue cooking until tender, 30 to 40 minutes, turning frequently.
• Place on a heated serving platter.
• To make gravy; add remaining flour to fat in pan, add remaining milk gradually, stirring constantly.
• Bring to a boil, stirring constantly, and season with salt and pepper.
• Pour over cooked rabbit pieces and garnish with jelly and a sprinkle of parsley.