Lapin en gibelotte

6 servings

Ingredients

Quantity Ingredient
4 pounds Rabbit cut into serving pieces
¼ pounds Thick-sliced bacon cut into 1 1/2-in sticks
2 tablespoons Flour
2 cups Chicken stock
2 cups White wine
1 Garlic cloves; minced
1 Bouquet garni (parsley, thyme & bay leaf)
2 tablespoons Tomato paste
Salt and pepper to taste
¼ cup Heavy cream

Directions

SAUTE THE BACON IN A CASSEROLE. When the fat is rendered, saute 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.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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