Ragoût de Lapin

Preparation info

  • Serves


    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 1 tender rabbit
  • 18 button onions
  • 12 shallots
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • salt and freshly ground black pepper
  • 2 tablespoons flour
  • dry white wine
  • bouquet garni (parsley, thyme, celery, bay leaf)
  • chopped fresh tarragon or parsley


Sauté button onions and shallots in butter and olive oil until golden. Add rabbit, cut into serving pieces; season with salt and freshly ground black pepper, and sauté until well coloured. Transfer rabbit and vegetables to a heatproof casserole. Add 2 tablespoons flour to pan juices and stir until well blended. Add dry white wine and simmer, stirring continuously, until sauce has thickened. Add a generous bouquet garni. Pour sauce over rabbit pieces and vegetables, and simmer gently until rabbit is tender.

Sprinkle with chopped fresh tarragon or parsley.