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Lapin au Vin

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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:

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Guest trev

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.

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Guest Keeps

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:

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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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