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Lapin au Vin


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#1 Guest_Keeps_*

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Posted 25 September 2005 - 06:15 pm

2 rabbits cut into pieces
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 :good:

#2 Guest_trev_*

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Posted 25 September 2005 - 10:32 pm

Make sure and cook the roux(beurre manie) out in the sauce, otherwise it will kill the taste <_< :whistle: <_< <_<
Once the sauce has thickened it dosent neccisearily mean the flour in the roux has cooked.

#3 sash

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Posted 26 September 2005 - 08:13 am

keeps, i dint no you could speak french :blink:

#4 Guest_Keeps_*

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Posted 26 September 2005 - 08:38 am

Sash I can't :11: but I can cook :P

Trev, not trying to teach granny to suck eggs or anything but a roux and beurre manie are not the same thing :no:

#5 Guest_trev_*

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Posted 26 September 2005 - 08:53 am

Same principal :D

#6 Guest_Keeps_*

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Posted 26 September 2005 - 08:58 am

:rolleyes: ok I'll give you that :11:

#7 sash

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Posted 26 September 2005 - 10:38 am

2 lapins ont coupé en morceaux,
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 :good: :good:
it took me a while to translate.. :guitar:




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