Lapin au vin

7 servings

Ingredients

Quantity Ingredient
1 large Or 2 small rabbit[s]
Seasoned flour, for dredging
¼ pounds Diced salt pork
¼ cup Shallots, chopped
1 cup Mushrooms, sliced
1 slice Lemon rind
10 Peppercorns
2 Parsley sprigs
¾ cup Chicken stock
¾ cup Dry red wine
1½ ounce Brandy
2 teaspoons Butter
2 teaspoons Flour, opt'l
2 Ribs leafy celery
1 Bay leaf
1 Dried chile pepper, opt'l

Directions

IN A SPICE BAG

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. Submitted By JIM WELLER On 04-12-95

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