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Serves 6-8
8 (four pair) Border Range Rabbit hindquarters
Salt
Freshly ground black pepper
2 cups plus 2 tablespoons flour
1 egg
2 tablespoons milk
150 g bacon chopped
2½ cups pearl onions, peeled
¼ cup chopped shallots
2 tblsp. chopped garlic
1 tblsp. chopped fresh thyme
2 bay leaves
3 cups fruity wine
2 cups brown chicken stock
2 tblsp. butter
1 tblsp. finely chopped parsley
- Season the rabbit with salt and pepper.
- In a shallow pan, add 2 cups of the flour. Season with salt and pepper.
- In another shallow bowl, whisk the egg and milk together.
- Dredge the rabbit in the seasoned flour.
- Dip the rabbit in the egg wash, letting the excess drip off.
- Dredge the rabbit back in the seasoned flour, coating completely.
- In a large hot ovenproof skillet with a lid, render the bacon until crispy about 6 to 8 minutes.
- Remove the crispy bacon from the pan and reserve.
- Lay the rabbit skin side down in the hot bacon fat and brown the rabbit for 3 to 4 minutes on each side.
- Remove the rabbit from the pan and set aside.
- Add the onions to the bacon fat and sauté for 2 minutes.
- Add the mushrooms, shallots, and garlic, sauté for 2 minutes.
- Season with salt and pepper. Add the thyme and bay leaves.
- Add the rabbit to the vegetable mixture.
- Add the wine and chicken stock. Bring the liquid up to a simmer and cover.
- Cook the rabbit until very tender about 30 to 35 minutes skimming off the fat.
- Remove the rabbit pieces from the pan and set aside.
- Blend the remaining flour and butter together into a smooth paste.
- Whisk the paste into hot liquid.
- Bring the liquid to a simmer and cook for 3 to 4 minutes.
- Add the rabbit back to the pan and continue to cook for 5 minutes.
- Stir in the parsley. Season with salt and pepper if needed.
- Serve the Coq Au Vin in individual bowls with crusty bread. Garnish with the reserved crispy bacon.
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