Lapin au Vin
Posted 25 September 2005 - 06:15 pm
1lb streaky bacon
4 tbs seasoned flour
2 large onions, thinly sliced
6 oz butter
white wine or dry cider (I used cider cos I think its nicer)
1/2 pint chicken stock
2 cloves garlic crushed
bay leaf & a couple of sprigs of thyme
finely chopped parsley
Dry rabbit & roll in seasoned flour, dice the bacon & brown with rabbit pieces & onions. Place in a casserole with wine or cider, stock, garlic & herbs. Cover & simmer until tender, abou 1 1/2 hrs. When rabbit is cooked remove the rabbit & if necessary thicken the sauce with beurre manie (butter & flour mixed together). Pour back over the rabbit & serve with sprinkled chopped parsley.
lovely it is too
Posted 25 September 2005 - 10:32 pm
Once the sauce has thickened it dosent neccisearily mean the flour in the roux has cooked.
Posted 26 September 2005 - 08:38 am
Trev, not trying to teach granny to suck eggs or anything but a roux and beurre manie are not the same thing
Posted 26 September 2005 - 08:53 am
Posted 26 September 2005 - 08:58 am
Posted 26 September 2005 - 10:38 am
lard 1lb rayé,
farine chevronnée de 4 tbs,
2 grands oignons, légèrement coupés en tranches,
beurre de 6 onces,
vin blanc ou cidre sec (j'ai employé le cidre cos que je pense son plus gentil),
actions de poulet de pinte de 1/2,
l'ail de 2 clous de girofle a écrasé,
feuille de laurier et un couple des brins du thym,
persil finement coupé....
this is your Ingredients in french
it took me a while to translate..
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