Lapin En Gibelotte
Yield
6 servingsPrep
10 minCook
90 minReady
100 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
rabbit
cut into serving pieces |
|
| ¼ | pound |
bacon
thickly sliced |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | cups |
chicken broth
|
|
| 2 | cups |
white wine
|
*
|
| 1 | each |
garlic cloves
|
|
| 1 | each |
bouquet garni
(parsley, thyme & bay leaf) |
*
|
| 2 | tablespoons |
tomato paste
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ¼ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
rabbit
cut into serving pieces |
|
| 113.4 | g |
bacon
thickly sliced |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 473 | ml |
chicken broth
|
|
| 473 | ml |
white wine
|
*
|
| 1 | each |
garlic cloves
|
|
| 1 | each |
bouquet garni
(parsley, thyme & bay leaf) |
*
|
| 3E+1 | ml |
tomato paste
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 59 | ml |
heavy whipping cream
|
|
Directions
SAUTE THE BACON IN A CASSEROLE.
When the fat is rendered, sauté the rabbit pieces in the fat.
Season the rabbit with salt and pepper.
Sprinkle all of the rabbit pieces in the casserole with the flour and toss well.
Add the stock, wine, garlic, bouquet garni, tomato paste, salt and 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 and skim off the fat.
Pour the sauce into saucepan, reduce until thick and add the cream.
Pour over rabbit and serve.
