Tiramisu
Craig Claiborne, Pierre Franey
554 ratings with an average rating of 4 out of 5 stars
554
10 minutes, plus refrigeration
Lapin A La Bourguignonne (Rabbit With Red-Wine Sauce)
- Total Time
- 1 hour 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Four servings
- 1rabbit, 2 pounds, cut into 10 or 12 serving pieces
- Salt to taste, if desired
- Freshly ground pepper to taste
- ½pound salt pork, cut into ½-inch cubes, about 1 cup
- 2tablespoons butter
- 24small, white pearl onions, about ½ pound, peeled and left whole
- ¾pound fresh mushrooms, left whole
- 3tablespoons flour
- 2½cups dry red wine
- 2whole cloves
- 10sprigs fresh parsley
- 4sprigs fresh thyme
- 1bay leaf
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
978 calories; 65 grams fat; 24 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 8 grams polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 53 grams protein; 1630 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Sprinkle the rabbit pieces with salt and pepper.
- Step 2
Put the salt-pork cubes in a saucepan and add water to cover. Bring to the boil and simmer about one minute. Drain thoroughly.
- Step 3
Heat the butter in a large, heavy casserole and add the salt-pork pieces. Cook, stirring, until lightly browned, about three minutes. Add the onions and cook, stirring, about two minutes.
- Step 4
Add the mushrooms, salt and pepper and cook, stirring, about two minutes. Transfer the onions, mushrooms and salt-pork pieces to a bowl and set aside.
- Step 5
To the fat remaining in the casserole, add the rabbit pieces in one layer and cook, turning the pieces as necessary, until lightly browned all over, about five minutes. Scatter the mushrooms, onions and salt pork over the rabbit pieces and stir to blend.
- Step 6
Cook about five minutes and sprinkle with flour, salt and pepper. Add the wine and cloves.
- Step 7
Tie the parsley, thyme and bay leaf into a bundle and add it. Bring to the boil, cover closely and cook over very low heat about one hour. Remove and discard the herb bunch. Uncover and cook about three minutes to reduce the sauce.
Private Notes
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Cooking Notes
Jonathan
A surprisingly easy braised rabbit recipe, and a hit all around. I took several shortcuts, including using a few spoonfuls of duck fat instead of the salt-pork cubes, which I'm sure would have helped the sauce taste even better, but the flavor was sufficiently rich anyway. In retrospect, I probably would whisk in some beurre manié to thicken the sauce at the end. Strongly recommend.
Jonathan
A surprisingly easy braised rabbit recipe, and a hit all around. I took several shortcuts, including using a few spoonfuls of duck fat instead of the salt-pork cubes, which I'm sure would have helped the sauce taste even better, but the flavor was sufficiently rich anyway. In retrospect, I probably would whisk in some beurre manié to thicken the sauce at the end. Strongly recommend.
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