Lapin en giblotte
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Rabbit, cut into serving |
| Pieces | ||
| ¼ | pounds | Thick-sliced bacon, cut into |
| 1½ | \" sticks | |
| 2 | tablespoons | Flour |
| 2 | cups | Chicken stock |
| 2 | cups | White wine |
| 1 | Garlic cloves; minced | |
| 1 | Bouquet garni (parsley, | |
| Thyme & bay leaf) | ||
| 2 | tablespoons | Tomato paste |
| Salt & pepper to taste | ||
| ¼ | cup | Heavy cream |
Directions
Saute the bacon in a casserole. When the fat is rendered, saute the rabbit pieces in the fat. Season the rabbit with salt & pepper.
Sprinkle all of the rabbit pieces in the casserole with the flour & toss well. Add the stock, wine, garlic, bouquet garni, tomato paste, salt & pepper. Simmer, covered, over low heat for 1½ hours or in a 325F oven until it is tender. Remove the rabbit pieces, strain the sauce & skim off the fat. Pour the sauce into saucepan, reduce until thick & add the cream. Pour over rabbit & serve.
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