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Rabbit Coq Au Vin
8
Rabbit thighs; skin on
Salt; to taste
Freshly−ground black pepper; to taste
2
2
1
2
1
1
1
1
2
1
2
3
2
2
1
Cup Flour; plus
Tablespoon Flour
Egg
Tablespoon Milk
2 Ounce Bacon; chopped
Pint Pearl onions; peeled
Pound Domestic cap mushrooms; thinly sliced
/4 Cup Chopped shallots
Tablespoon Chopped garlic
Tablespoon Chopped fresh thyme
Bay leaves
Cup Fruity Riesling Wine
Cup Brown chicken stock
Tablespoon Butter
Tablespoon Finely−chopped parsley
Season the rabbit with salt and pepper. In a shallow pan, add 2 cups of the
flour. Season with salt and pepper. In another shallow bowl, whisk the egg
and milk together. Season with salt and pepper. Dredge the rabbit in the
seasoned flour. Dip the rabbit in the egg wash, letting the excess drip off.
Dredge the rabbit back in the seasoned flour, coating completely. In a large
hot oven−proof skillet with a lid, render the bacon until crispy, about 6 to
8
minutes. Remove the crispy bacon from the pan and reserve. Lay the rabbit,
skin−side down in the hot bacon fat and brown the rabbit for 3 to 4 minutes
on each side. Remove the rabbit from the pan and set aside. Add the onions
to the bacon fat and saute for 2 minutes. Add the mushrooms, shallots, and
garlic. Saute for 2 minutes. Season with salt and pepper. Add the thyme and
bay leaves. Add the rabbit to the vegetable mixture. Add the wine and
chicken stock. Bring the liquid up to a simmer and cover. Cook the rabbit
until very tender about 30 to 35 minutes, skimming off the fat. Remove the
rabbit pieces from the pan and set aside. Blend the remaining flour and
butter together into a smooth paste (beurre mani ). Whisk the paste into hot
liquid. Bring the liquid to a simmer and cook for 3 to 4 minutes. Add the
rabbit back to the pan and continue to cook for 5 minutes. Stir in the
parsley. Season with salt and pepper if needed. Serve the Coq Au Vin in
individual bowls with crusty bread. Garnish with the reserved crispy bacon.
This recipe yields 4 servings.
Rabbit Coq Au Vin
498
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