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  Added: Apr 07, 2006  •  Visited (1368)  •  Print version Print this recipe (99)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Rabbit Stewed In White Wine Sauce
(Saute de LaPin au Vin Blanc)
What You Need:
  • 2½-to 3-pound fresh rabbit or defrosted frozen rabbit, cut in serving pieces
  • 1 cup dry white wine
  • 2 tablespoons white wine vinegar
  • ¼ cup olive oil
  • 1 onion, thinly sliced
  • ½ teaspoon dried thyme
  • 1 bay leaf, crumbled
  • 2 teaspoons finely chopped fresh parsley
  • ½ teaspoon salt
  • Freshly ground black pepper
  • ¼ pound lean salt pork, diced
  • 2 cups water
  • 1 tablespoon butter
  • 12 to 16 peeled white onions, about 1 inch in diameter
  • 3 tablespoons finely chopped shallots
  • ½ teaspoon finely chopped garlic
  • 2 tablespoons flour
  • 1½ cups beef stock, fresh or canned
  • Bouquet garni made of 4 parsley sprigs and 1 bay leaf, tied together

  • How To Cook:
    1. Wash the rabbit under running water and dry it with paper towels. Combine ½ cup of the wine, 1 tablespoon wine vinegar, olive oil, the sliced onion, thyme, bay leaf, parsley, salt and pepper for the marinade in a shallow baking dish or casserole. Marinate the rabbit 6 hours at room temperature, 12 to 24 hours refrigerated. Turn the pieces every few hours.

    2. Simmer the pork dice in 2 cups of water for 5 minutes; drain and pat dry with paper towels. In a heavy 10- to 12-inch skillet, melt 1 tablespoon of butter over moderate heat and in it brown the pork dice until they are crisp and golden. Set the pork aside and pour most of the fat into a bowl, leaving just a film on the bottom of the skillet. Brown the onions in the fat left in the skillet, then transfer them to a bowl.

    3. Remove the rabbit from the marinade and dry it with paper towels. Reserve the marinade. Brown the rabbit in the skillet, adding more fat as needed, then transfer the pieces to a heavy flameproof 2- to 3-quart casserole. Pour off almost all the fat from the skillet, add the shallots and garlic and cook, stirring constantly, for 2 minutes. Stir in the flour and cook, stirring over low heat 1 minute. Remove from heat and pour in the remaining ½ cup wine and stock, stirring constantly.

    4. Cook over moderate heat, stirring, until the sauce thickens. Then pour it over the rabbit and add the bouquet garni, reserved marinade and browned pork dice. Preheat the oven to 350°F.

    5. Bring the stew to a boil on top of the stove, cover, and cook on the middle shelf of the oven for 40 minutes. Gently stir in the onions and cook for another 20 minutes, or until the rabbit is tender when pierced with the tip of a sharp knife. Just before serving, stir the remaining 1 tablespoon of vinegar into the sauce and taste for seasoning. Serve the stew directly from the casserole.

    To serve 4 to 6
     This recipe is also available in:
    Cuisine » Europe » French
    Main Ingredient » Meat & Poultry » Rabbit & Hare
    Main Ingredient » Condiments » Wine
    Main Ingredient » Vegetables » Onion
    Dish » Stew


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