Lapin à l’Artesienne

Rabbit Stew

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

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

Method

  1. Combine flour, salt, and pepper in a plastic or paper bag. Add rabbit pieces and coat with flour.
  2. 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.
  3. Cut stems from mushrooms even with the caps. Wash. (Save stems for so