Rabbit Stewed in White Wine | LAPIN AU MUSCAT
Course: MainServings
2
peopleCooking time
2
hours15
minutesIndulge in the rich and aromatic flavors of Rabbit Stewed in Muscat Wine. A classic French dish, this recipe is perfect for gourmet meals and pairs wonderfully with endives caramelized in butter and sugar. Whether for a special occasion or a cozy dinner, this Lapin au Muscat will transport your taste buds to the heart of traditional French cuisine.
Ingredients
- Rabbit Stew
1 kg farmed rabbit, with liver
1 onion
5 cloves garlic
Olive oil
70g cured pork belly/bacon
Thyme, bay (some loose and some in a herb bouquet)
300ml Muscat wine, or any other white wine, sweet or dry
Salt and pepper
- The Endives
4 turnips endives
A splash of water
2 tablespoons of butter
A teaspoon of sugar
A couple of pinches of salt
Directions
- Rabbit Stew
- Cut the rabbit into stewing pieces, separating the legs and chopping up the body. Chop the hind legs in two and leave the rest whole.
- Lightly crush the garlic and remove the peels. Combine the rabbit pieces, liver, garlic, and loose herbs, then pour the wine on top, mix in some pepper then refrigerate overnight or for a few hours.
- Remove the rabbit from the marinade and pat dry. In a generous pour of olive oil, brown the rabbit and liver all over, seasoning with salt and pepper.
- Chop the pork belly into lardons. Once nicely browned remove the rabbit and liver, then render and lightly colour the lardons in the same flavourful oil. Remove from the pan.
- Slice the onion into small strips and add into the same oil. After a minute or two add the garlic from the marinade.
- Return the rabbit, pork belly, and liver then give it a quick stir. Pour over the marinade and add the herb bouquet, cover with a lid and let simmer for around 45 minutes.
- With just a few minutes to go remove the liver and garlic and bash them together into a paste using a mortar and pestle, adding a drop of wine if needed. Carefully stir the paste into the contents of the pot and swirl the pot until a smooth and even sauce consistency is reached.
- Serve the stew plated with the endives and sauce poured on top.
- The Endives
- Add the endives into a pot with the water, salt, sugar, and butter.
- Cover with a lid and let cook very gently for around an hour and a half. Turn the endives once during that time.
- Once the water has reduced turn the endives coating them in the buttery caramel.
