Title: Lapin Au Vin
Categories: Game
Yield: 7 Servings
| 1 | lg | Or 2 small rabbit[s] |
| | | Seasoned flour, for dredging |
| 1/4 | lb | Diced salt pork |
| 1/4 | c | Shallots, chopped |
| 1 | c | Mushrooms, sliced |
| 3/4 | c | Chicken stock |
| 3/4 | c | Dry red wine |
| 1 1/2 | oz | Brandy |
| 2 | ts | Butter |
| 2 | ts | Flour, opt'l |
| IN A SPICE BAG |
| 1 | sl | Lemon rind |
| 10 | | Peppercorns |
| 2 | | Parsley sprigs |
| 2 | | Ribs leafy celery |
| 1 | | Bay leaf |
| 1 | | Dried chile pepper, opt'l |
Skin, clean, cut into pieces and dredge the rabbit[s] in flour. In a
skillet render the salt pork and saute the shallots and mushrooms 5 min. If
you don't have shallots, substitute mild onion plus a small clove of
garlic. Remove and reserve the mushroom mixture. Saute the rabbit pieces
until browned. Add the stock, wine and spice bag and simmer 1-2 hours until
tender. Remove the spice bag and add the mushroom mixture 10 minutes before
serving. Just before serving stir in a jigger of brandy and a swirl of
butter. The gravy can optionally be thickened with a slurry of flour and
water. Or the flour and butter can be made into a roux and added.