Lapin En Gibelotte
4 lb Rabbit - cut into serving pieces 1/4 lb Thick-sliced bacon - cut into 1 1/2-in sticks 2 tb Flour 2 c Chicken stock 2 c White wine 1 Garlic cloves; minced 1 Bouquet garni
Ingredients
- 4lbrabbit
- 2cup chicken stock
- 2cup white wine
- 1garlic cloves; minced
- 1bouquet garni
Directions
- 1
4 lb Rabbit - cut into serving pieces 1/4 lb Thick-sliced bacon - cut into 1 1/2-in sticks 2 tb Flour 2 c Chicken stock 2 c White wine 1 Gar
- 2
minced 1 Bouquet garni -(parsley, thyme & bay leaf) 2 tb Tomato paste Salt and pepper to taste 1/4 c Heavy cream SAUTE THE BACON IN A CASSER
- 3
When the fat is rendered, saute the rabbit pieces in the fat
- 4
Season the rabbit with salt and pepper
- 5
Sprinkle all of the rabbit pieces in the casserole with the flour and toss well
- 6
Add the stock, wine, garlic, bouquet garni, tomato paste, salt and pepper
- 7
Simmer, covered, over low heat for 1 1/2 hours or in a 325F oven until it is tender
- 8
Remove the rabbit pieces, strain the sauce and skim off the fat