Civet de lapin (rabbit stew with red wine) 2 of 2

1 Servings

Ingredients

Quantity Ingredient
1 <<***** split message. part 2 x 2

Directions

PREPARE THE CROUTONS: Cut each slice of bread in half to form 2 triangles. Brush each triangle on both sides with melted butter and arrange on a baking sheet. Toast in the oven until golden; set aside.

When the rabbit is tender, remove from the oven. Transfer the rabbit pieces to a bowl. Strain the cooking liquid, pressing down on the solids to extract the liquid; discard the solids. Return the strained liquid to the casserole, bring to the boil, and reduce over medium heat until thickened

Return the rabbit, along with the onions, lardons and mushrooms to the casserole and simmer for 5 minutes, stirring occasionally. Taste and adjust the seasoning.

TO SERVE: Transfer the rabbit, onions, lardons and mushrooms to a large serving platter with a slotted spoon. Dip one end of each crouton into the sauce and then into the chopped parsley and arrange around the edge of the platter. Spoon the sauce over the rabbit and vegetables. Serve with the boiled potatoes.

CUTTING A RABBIT INTO SERVING PIECES With a large, heavy knife trim the ends of the front and hind legs. Cut off the front and hind legs at the joints. Cut the hind legs into 2 pieces at the joint and the body into 3 equal sections. Cut the rib section in half through the breast and back bones and then cut each half in half.

POMMES DE TERRE A L'ANGLAISE (ENGLISH BOILED POTATOES): Serves 6.

In France, anything that is simply boiled is said to be a l'anglaise, English-style. Unlike their English counterparts, however, French chefs typically "turn" their vegetables (cut them into barrel shapes) before boiling them to ensure even cooking.18 small waxy potatoes (red or white)

X Salt 15 ml (1 tbsp) chopped parsley TURN THE POTATOES:

Fill a bowl with cold water. Use a pating knife to cut the potatoes into chunks about 6½ cm (2½ inches) long and 4 cm (1½ inches) thick. Cut off both ends of the chunks and then pare down the sides, shapine or "turning" them into small barrel shapes with 7 faces. To prevent discoloration, hold the finished turned potatoes in the bowl of cold water while you are working. Drain the potatoes and put them into a saucepan with cold salted water to cover. Bring to the boil, reduce heat to medium and cook for about 10 minutes, until tender when pierced with the point of a knife. Leave the potatoes to stand in the cooking liquid to keep warm until serving time. Drain the potatoes. Serve in a vegetable dish sprinkled with the parsley.

turned vegetables

GLAZING PICKLING ONIONS:

24 pickling onions, peeled 15 g (½ oz) butter15 ml (1 tbsp) sugar X Salt and freshly ground pepper

Put the onions in a low-sided saucepan or frying pan large enough to hold them in a single layer, if possible, and add just enough water to barely cover. Season with salt and pepper, and add 15 g (½ oz) utter and the sugar. Bring to the boil. Cover with a round of buttered baking parchment, reduce the heat and simmer for 8-10 minutes. Remove the paper and continue cooking until the liquid evaporates. (watch carefully because the onions will burn easely.) Then continueing the onions in the butter remaining in the pan, until golden brown. Shake the pan frequently to colour the onions evenly.

CUTTING LARDONS:

Trim the rind from the bacon. Cut each slice lenghtwise into 3 strips and then each strip into 1 cm (¼ inch) cubes, known as lardons.

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