old fashioned lapin ragout - rabbit stew

How To Make old fashioned lapin ragout - rabbit stew

• 1

  Chop rabbit into 12 pieces, discard the head and feet.
• 2

  Chop the onion and garlic finely.
• 3

  Slice and dice the bacon.
• 4

  Make a bouquet garni by tying together the parsley, thyme and bay leaf with string.
• 5

  Sear the rabbit pieces in olive oil, until lightly browned, remove from casserole.
• 6

  In the same pan, fry garlic, onion and the bouquet garni.
• 7

  Add the bacon and allow to color lightly.
• 8

  Pour off excess fat.
• 9

  Return rabbit to pan and de-glaze with the red wine.
• 10

  Add 3 cups water, cover and cook for 1 hour 45 minutes.
• 11

  Peel small onions and remove root ends.
• 12

  Rinse well.
• 13

  Cook the onions in water to cover, add sugar, butter, salt and pepper.
• 14

  Cook until all water has evaporated and the sauce is caramelized.
• 15

  Peel and cut potatoes into narrow rectangles.
• 16

  Add potatoes to rabbit stew after the stew has been cooking for 90 minutes.
• 17

  Cook covered until tender.
• 18

  Serve stew with caramelized onions and garnish with chopped chervil.
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