Lapin au Vin

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Lapin au Vin
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Will

Joined: 30 Jun 2005
Posts: 571
Location: Grenoside, Sheffield

Posted: Wed Sep 28, 05 4:37 pm Post subject:
Nothing - just that we're back to where the hijack started...

Jan

Joined: 10 Jan 2005
Posts: 24
Location: North East England

Posted: Wed Sep 28, 05 4:52 pm Post subject:

tahir

Joined: 28 Oct 2004
Posts: 45723
Location: Essex

Posted: Wed Sep 28, 05 5:05 pm Post subject:

Will wrote:

Nothing - just that we're back to where the hijack started...

Sorry to hijack it (again) but the colon cleanser has just reappeared, I think it deserves a wider audience:

https://blessedherbs.com/index.cgi?id=$id&sp=colon_cleansing_kit

Res

Joined: 07 Apr 2005
Posts: 1172
Location: Allotment Shed, Harlow

Posted: Wed Sep 28, 05 5:16 pm Post subject:
yeuw! Just what you want to see before going home to SAUSAGE casserole in the slow cooker!

Treacodactyl
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 25795
Location: Jumping on the bandwagon of opportunism

Posted: Wed Sep 28, 05 6:37 pm Post subject: Re: Lapin au Vin

Jan wrote:

First catch your bunnies

2 rabbits cut into pieces
1lb streaky bacon
4 tbs seasoned flour
2 large onions, thinly sliced
6 oz butter
white wine or dry cider (I used cider cos I think its nicer)
1/2 pint chicken stock
2 cloves garlic crushed
bay leaf & a couple of sprigs of thyme
finely chopped parsley

Dry rabbit & roll in seasoned flour, dice the bacon & brown with rabbit pieces & onions. Place in a casserole with wine or cider, stock, garlic & herbs. Cover & simmer until tender, about 1 1/2 hrs. When rabbit is cooked remove the rabbit & if necessary thicken the sauce with beurre manie (butter & flour mixed together). Pour back over the rabbit & serve with sprinkled chopped parsley.

Back on topic again

Sounds good, does rabbit have any taditional ingredients cooked with it? Chicken has sage & onion, pork and appple, lamb & mint, beef and horse raddish, rabbit & ?

Blue Sky

Joined: 30 Jan 2005
Posts: 7658
Location: France

Posted: Wed Sep 28, 05 6:47 pm Post subject:
Puree'd carrot???? ok maybe not then Chaz n' dave (just to see what google brings me this time )

dougal

Joined: 15 Jan 2005
Posts: 7184
Location: South Kent

Posted: Wed Sep 28, 05 8:13 pm Post subject: Re: Lapin au Vin

Treacodactyl wrote:

Sounds good, does rabbit have any taditional ingredients cooked with it? Chicken has sage & onion, pork and appple, lamb & mint, beef and horse raddish, rabbit & ?

Well apart from cider and bacon, there's cream, prunes and mustard... is that what you were after?

I'm not sure there are any taditional side dishes, are there?

Treacodactyl
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 25795
Location: Jumping on the bandwagon of opportunism

Posted: Wed Sep 28, 05 9:11 pm Post subject:
I hope to get my hands on a reasonable supply of rabbit so I'm looking for a range of recipes to try so I don't get bored. For people who're not that keen on rabbit a good range of flavourings to try would also be good. I think I'd start with casseroled with onions and plenty of sage.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Wed Sep 28, 05 10:47 pm Post subject:

Treacodactyl wrote:

I hope to get my hands on a reasonable supply of rabbit so I'm looking for a range of recipes to try so I don't get bored. For people who're not that keen on rabbit a good range of flavourings to try would also be good.

I think I'd start with casseroled with onions and plenty of sage.

Might I reccomend making a curry paste, with lots of onion, ginger, some garlic and chilli, a little lemon juice and spices all thrown into a blender, and then use that to coat the rabbit. Wrap it in foil or keep it in a tightly sealed baking tin in the fridge for a day or two, then stuff it with dried fruit and roast it (check that it's still covered in the paste before wrapping it in foil or, again, make sure it's in a roasting tin or casserole with a really tight lid) for a good hour and a half, till the marinade and cooking has made it really soft and tasty.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42223
Location: North Devon

Posted: Thu Sep 29, 05 7:09 am Post subject:
There are quite a few bunny recipes on NeilK's recipe resource here

Jan

Joined: 10 Jan 2005
Posts: 24
Location: North East England

Posted: Thu Sep 29, 05 8:20 am Post subject:
As rabbit tastes so very similar to chicken, you can use any recipes you would for chicken with virtually the same result.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Thu Sep 29, 05 8:29 am Post subject:

I think that it's rather a misconception that rabbit is like chicken. Farmed rabbit and factory farmed chicken are rather similar, but wild rabbit is richer and gamier than proper free range chicken, which is good and flavoursome but much more subtle. The other thing to remember with rabbit is that it's very variable; a big old male, hung a day or two, will be gamey and intense, whereas a youngster will be subtly flavoured and very tender.

It's nice to combine both in a dish, to have something for everyone.

Jan

Joined: 10 Jan 2005
Posts: 24
Location: North East England

Posted: Thu Sep 29, 05 8:35 am Post subject:
I have never tried farmed rabbit so it is wild rabbit that I am on about, I prefer to eat them straight away, hares should be hung, but never rabbits. I didn't say they tasted exactly the same, just similar thats all. From the field to the plate

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Thu Sep 29, 05 8:49 am Post subject:
Nice pics Do you trap or shoot? Oh, and roughly whereabouts in Gods Own Country (the North East) are you? I ask as a Geordie ex-pat in the South, you understand.

Jan

Joined: 10 Jan 2005
Posts: 24
Location: North East England

Posted: Thu Sep 29, 05 8:54 am Post subject:
I ferret cab, I'm hopeless at shooting! I have trapped, but not so keen. My sons a gamekeeper. Will pm you where I live.

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