LAPIN FARCI PROVENCALE
A specialty of La Mere Bresson, Cannes, France
Provided by Food Network
Categories main-dish
Yield 6 servings
Number Of Ingredients 13
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.
LAPIN A LA DIJONNAISE
I saw this recipe tonight on Emeril (who I really don't like), but Daniel Boulud was featured (who I do like) and this looks like a great recipe to save! It is a rabbit recipe, though I am planning on using chicken thighs--they are much easier to find! Also, times are approximate.
Provided by Dwynnie
Categories Chicken Thigh & Leg
Time 2h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place a rack in the lower third of the oven and preheat the oven to 350 degrees F.
- If you are using whole rabbits, place a rabbit flat on a cutting board. Separate the two back legs. Cut the 2 front legs from the shoulders. Cut the back loin into 3 pieces cut across the ribs, then the rack into 3 pieces. Cut each of the back legs in half. You should have 12 to 14 pieces. Repeat with the remaining rabbit.
- Bring the stock and wine to a boil in a large saucepan. Reduce the heat to medium-low and keep at a slow, steady simmer.
- Warm the olive oil and butter in a 7 quart cast iron low-sided braiser over medium-high heat.
- Season the rabbit with salt and pepper and dust with the flour.
- Add the rabbit and sear until golden brown on all sides, about 10 minutes.
- Add the onions and mushrooms and sweat, while stirring, for 5 to 7 minutes.
- Add the mustard seeds and the whole tarragon leaves, toss well and bake for 10 minutes.
- Pour in the hot stock/wine mixture, cover with a round of buttered parchment paper and bake for 30 minutes.
- Remove and discard the parchment paper and bake 10 minutes more.
- Meanwhile, whisk together 3 tablespoons of Dijon mustard, the mustard powder, and the remaining chopped tarragon leaves.
- Brush the rabbit with the mustard mixture and bake for 15 minutes. To check for doneness, using a small knife pierce the thickest part of the thigh. The meat should feel tender.
- Stir in the remaining 1 tablespoon of mustard and sprinkle the croutons and chives over.
- Serve.
Nutrition Facts : Calories 1911.7, Fat 85, SaturatedFat 23.4, Cholesterol 573.7, Sodium 612.1, Carbohydrate 46.8, Fiber 7.6, Sugar 17.3, Protein 210.8
LAPIN A LA MOUTARDE (MUSTARD RABBIT)
Provided by Moira Hodgson
Categories dinner, main course
Time 50m
Yield 3 to 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 880, UnsaturatedFat 22 grams, Carbohydrate 5 grams, Fat 53 grams, Fiber 1 gram, Protein 81 grams, SaturatedFat 24 grams, Sodium 1237 milligrams, Sugar 2 grams, TransFat 0 grams
LAPIN A LA BOURGUIGNONNE (RABBIT WITH RED-WINE SAUCE)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, casseroles, one pot, main course
Time 1h25m
Yield Four servings
Number Of Ingredients 13
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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