Long-Braised Rabbit

Name: Long-Braised Rabbit (Lapin Braisé à L’ancienne)
Cuisine: France
Ingredients: 1 rabbit (5 pounds [2.3 kg] or larger after dressing, or the largest you can find), liver reserved; blood also reserved, if possible, with 2 teaspoons Cognac added; 1 rabbit (5 pounds [2.3 kg] or larger after dressing, or the largest you can find), liver reserved; blood also reserved, if possible, with 2 teaspoons Cognac added; 1 large onion, sliced 1 large carrot, peeled and sliced; 1 large onion, sliced 1 large carrot, peeled and sliced; 1 medium-size turnip, peeled and sliced; 2 cloves garlic, crushed; 1 medium-size bouquet garni; 2 quarts [2 l] brown chicken broth or White Chicken Broth; 2 quarts [2 l] brown chicken broth or White Chicken Broth; 1 cup [250 ml] heavy cream (optional); salt; pepper

Lapin Braisé à L’ancienne

Preparation info

Makes
4
Main-Course Servings

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

1 rabbit (5 pounds [2.3 kg] or larger after dressing, or the largest you can find), liver reserved; blood also reserved, if possible, with

Europe
France
Main course
Mediterranean
Gluten-free

Method

Cut up the rabbit, except leave the saddle whole. Reserve the liver and blood, if you have them, in the refrigerator.

Place the fatback in the freezer for about 30 minutes to make it easier to slice. Cut the rind off the fatback by placing the fatback, rind-side down, on a cutting board and then sliding a long, thin knife between the fat and the rind.