Lapin En Gibelotte

Submitted by sreece

YIELD

6 servings

PREP

10 min

COOK

90 min

READY

100 min

Ingredients

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

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.

* not incl. in nutrient facts

Comments

Nutrition Facts

Serving Size 421g (14.9 oz)

Amount per Serving

Calories 804 43% of calories from fat

% Daily Value *

Total Fat 38g 59%

Saturated Fat 13g 64%

Trans Fat 0g

Cholesterol 297mg 99%

Sodium 673mg 28%

Total Carbohydrate 2g 2%

Dietary Fiber 0g 1%

Sugars g

Protein 204g

Vitamin A 5% • Vitamin C 3%

Calcium 8% • Iron 44%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free, Low Carb