Lapin au Vin (Rabbit Wine Stew)

This delicious lapin au vin is inspired by the ubiquitous French classic coq au
vin. The only real difference is a change of protein, but if you are a fan of
the chicken version, you’ll love the rabbit version as well. This rabbit wine
stew is a comforting meal perfect for those chilly autumn nights with friends.

Servings: 4 people

Author:

Prep Time
15 minutes

Cook Time
2 hours

Total Time
2 hours, 15 minutes

Course:

Main Course Main Dish

Cuisine:

French European

Keywords:

Stew rabbit Braising

Instructions

1 In a large pot on medium high heat add the butter. Dust your rabbit pieces in
flour and fry them in the hot butter until browned on the outside. This step
takes just a few minutes since we aren’t trying to fully cook the rabbit. When
browned remove and set aside.
2 In the same large pot add the olive oil and reduce to medium heat. When hot add
the celery, onion , and carrot. Stir around so everything is coated in oil and
begins to soften.

Add in the halved shallots along with some of the salt. Stir everything
together.
3 Pour in the entire bottle of wine (feel free to take a quick nip out the bottle
if you must though – have to stay hydrated).
4 Add the rabbit pieces back into the pot along with the marjoram, garlic, bacon,
stock, bay leaves, mustard, and Worcestershire sauce. Stir to combine. Reduce
heat to low and cover with a lid. Let this rabbit wine stew cook for a minimum
of one hour, but you can go up to two hours if possible.
5 While the stew is cooking you can make the mushrooms. I love these tiny button
mushrooms but they are filled with water so take a while to cook. In a saute pan
add the butter on medium heat and then add in all of the mushrooms. Let the
mushrooms fry in the butter until they are tender and browned. They will
constantly release their own water so this step takes around 20-30 minutes.
6 When the rabbit stew is almost finished you can add the mushrooms to the pot and
give everything a stir to combine.

Lapin au Vin (Rabbit Wine Stew)

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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