Guest Keeps Posted September 25, 2005 Report Share Posted September 25, 2005 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 Quote Link to post Share on other sites
Guest trev Posted September 25, 2005 Report Share Posted September 25, 2005 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. Quote Link to post Share on other sites
sash 2 Posted September 26, 2005 Report Share Posted September 26, 2005 keeps, i dint no you could speak french Quote Link to post Share on other sites
Guest Keeps Posted September 26, 2005 Report Share Posted September 26, 2005 Sash I can't :11: but I can cook Trev, not trying to teach granny to suck eggs or anything but a roux and beurre manie are not the same thing Quote Link to post Share on other sites
Guest trev Posted September 26, 2005 Report Share Posted September 26, 2005 Same principal Quote Link to post Share on other sites
Guest Keeps Posted September 26, 2005 Report Share Posted September 26, 2005 ok I'll give you that :11: Quote Link to post Share on other sites
sash 2 Posted September 26, 2005 Report Share Posted September 26, 2005 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 it took me a while to translate.. Quote Link to post Share on other sites
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