Lapin à l’Artesienne

Name: Lapin à l’Artesienne (Rabbit Stew)
Cuisine: French
Ingredients: 1 tablespoon dry mustard; 1 (6-8-pound) rabbit, cleaned, or 4-5 pounds frozen, cut-up rabbit, thawed; 1 pound small mushrooms; ½ cup flour; Freshly ground pepper; 1 teaspoon salt; ½ cup crème fraîche, or whipping cream; 1 egg yolk; 4 tablespoons Cognac; 2 teaspoons sugar; 2 bay leaves; 2 branches celery, cut into 4 pieces; 2 teaspoons lemon juice; 2 tablespoons minced parsley; 2 cloves garlic, minced; 12 juniper berries; 3 small onions, quartered; 2 tablespoons peanut oil; ¼ pound butter; 6 sprigs parsley; ¼ teaspoon dried thyme; 3 tablespoons vinegar; 2 (12-ounce) cans of beer

Rabbit Stew

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Rabbit tastes very much like chicken and can be cooked by any of the chicken recipes in this book that uses wine. Rabbit is tougher than chicken, and so it is best when braised. Allow the same amount of rabbit to serve six as you would of chicken. The following has a mild sweet-sour flavor.

Ingredients

½ cup flour
1 teaspoon salt
Freshly ground pepper

Europe
France
Artois
Stew
Mediterranean

Method

Combine flour, salt, and pepper in a plastic or paper bag. Add rabbit pieces and coat with flour.
Heat butter and oil in a large skillet. Add the rabbit and brown. Add onions and ingredients down through the vinegar. When it starts to boil, cover, reduce heat, and simmer 1½ hours.
Cut stems from mushrooms even with the caps. Wash. (Save stems for so