Long-Braised Rabbit

Lapin Braisé à L’ancienne

Preparation info

  • Makes


    Main-Course Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About


  • 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


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.