Lapin au Vin (Rabbit Stew)
Makes 6 Servings
|Aged Alsatian Reisling, Pinot Gris, or Hunter Valley Semillon from Australia|
This rustic rabbit stew is prepared in the style of that famous French classic, coq au vin. The braised vegetables become incredibly rich during the cooking process thanks to the bacon, bacon fat, rabbit juices, and wine. In an unusual twist, the rabbit meat actually lightens the rich vegetables, rather than the other way around.
- ½ cup carrot, cut into ¼” cubes
- 1/2 cup celery, cut into ¼” cubes
- 1 cup onion, cut into ¼” cubes
- 6 bone-in rabbit legs (if cutting from whole fryer rabbits see How to Fabricate Rabbits for technique)
- 1 ½ cups heirloom potatoes (we recommend purple majesty potatoes, desiree potatoes, or all blue potatoes)
- 3/4lb thick cut wild boar bacon or kurobuta pork bacon
- 2 cups white wine (we recommend Alsatian wine, Reisling or Muscat)
- 3 tbsp chopped Fresh Marjoram off the stem.
- If needed: added Chicken stock to prevent liquid from simmering down too far
- Salt & Pepper to Taste