Lapin Saute Marengo Sauteed Rabbit In Tomato Sauce Recipes

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.

SAUTéED RABBIT WITH MUSTARD SAUCE

Steps:

• Sprinkle the rabbit pieces with salt and pepper.
• Prepare the onions, mushrooms and garlic and set aside. Tie the parsley, thyme sprigs and bay leaf into a bundle and set aside.
• Heat the oil and butter in a heavy 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 and pour off the fat.
• Add the mushrooms, onions and garlic, and stir. Sprinkle with flour and stir to coat the ingredients evenly.
• Add the wine, chicken broth and tomato paste, and stir. Add the herb bundle. Bring to the boil. Cover closely and let simmer one hour.
• Scoop out about one cup of the sauce and stir the mustard into it. Return this mixture to the casserole and stir. Bring the mixture barely to the simmer. Remove the herb bundle and serve.

ANDORRAN CUNILLO (RABBIT IN TOMATO SAUCE)

Steps:

• Wash the rabbit and rub with a little vinegar then joint and cut into about 15 serving pieces.
• Add olive oil to the base of a large cast iron casserole dish and fry the rabbit in this until nicely browned. Remove the meat with a slotted spoon and set aside.
• Add the garlic, onion and tomatoes to the pan and fry gently for about 5 minutes.
• Add the bay leaf, thyme and oregano. Now add the white wine and water and increase the heat so the mixture comes to a boil.
• Reduce the volume by about half then add the rabbit and season with salt and freshly ground black pepper to taste.
• Reduce to a simmer, cover securely and cook gently for about 90 minutes, or until the rabbit is tender.

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 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.

ORECCHIETTE WITH RABBIT, TOMATO, AND BASIL SAUCE

Steps:

• Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until tender and golden, about 5 minutes. Add chopped rabbit; sauté until light brown, about 4 minutes. Add wine and boil until slightly reduced, about 3 minutes. Stir in chopped tomatoes, crushed tomatoes, 1 cup basil, crushed red pepper, and remaining 2 tablespoons oil. Bring to boil. Reduce heat to medium-low. Simmer until sauce thickens slightly, stirring occasionally, about 30 minutes. Season sauce generously with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add sauce; toss to coat. Transfer to bowl. Sprinkle with remaining 1/2 cup basil and Parmesan cheese.