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Recipe for :

Rabbit 'Coq au Vin'
 

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here).

Ingredients

8 rabbit thighs or whole rabbit, cut in pieces
Salt and freshly ground black pepper
2 cups plus 2 Tblsp. flour
1 egg
2 Tblsp. milk
12 oz. bacon chopped
1 pint pearl onions, peeled
1/4 cup chopped shallots
2 Tblsp. chopped garlic
1 Tblsp. chopped fresh thyme
2 bay leaves
3 cups fruity wine
2 cups brown chicken stock
2 Tblsp. butter
1 Tblsp. finely chopped parsley

Method
  • Season the rabbit with salt and pepper.
  • In a shallow pan, add 2 cups of the flour. Season with salt and pepper.
  • In another shallow bowl, whisk the egg and milk together.
  • Season with salt and pepper. Dredge the rabbit in the seasoned flour.
  • Dip the rabbit in the egg wash, letting the excess drip off.
  • Dredge the rabbit back in the seasoned flour, coating completely.
  • In a large hot oven proof skillet with a lid, render the bacon until crispy about 6 - 8 minutes.
  • Remove the crispy bacon from the pan and reserve.
  • Lay the rabbit skin side down in the hot bacon fat and brown the rabbit for 3 - 4 minutes on each side.
  • Remove the rabbit from the pan and set aside.
  • Add the onions to the bacon fat and sauté for 2 minutes.
  • Add the mushrooms, shallots, and garlic, sauté for 2 minutes.
  • Season with salt and pepper.
  • Add the thyme and bay leaves.
  • Add the rabbit to the vegetable mixture.
  • Add the wine and chicken stock.
  • Bring the liquid up to a simmer and cover.
  • Cook the rabbit until very tender about 30 - 35 minutes skimming off the fat.
  • Remove the rabbit pieces from the pan and set aside.
  • Blend the remaining flour and butter together into a smooth paste.
  • Whisk the paste into hot liquid.
  • Bring the liquid to a simmer and cook for 3 - 4 minutes.
  • Add the rabbit back to the pan and continue to cook for 5 minutes.
  • Stir in the parsley, season with salt and pepper if needed, and serve the 'Coq Au Vin' in individual bowls with crusty bread. Garnish with the reserved crispy bacon.

Serves 4

Shirley Cline

 
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