Rabbit Stew - (civet De Lapin)

Recipe Ingredients

3 lbs	1362g / 48oz	Rabbit - ready to cook, with liver
1/4 lb	113g / 4oz	Salt pork - diced
4 tablespoons	60ml	Butter
2 tablespoons	30ml	Chopped onion
1 tablespoon	15ml	Garlic clove - crushed (small)
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1 cup	237ml	Dry white wine
1 tablespoon	15ml	Chopped parsley

Recipe Instructions

Cut rabbit into serving-size pieces. Reserve liver.

In small saucepan, cook salt pork in boiling water for 5 minutes. Drain.

In Dutch oven or heavy saucepan, heat 2 tablespoons butter. Add salt pork and cook for 5 minutes, or until slightly brown. Remove and set aside. Add rabbit to pan, and cook for 10 minutes, or until rabbit is slightly browned on all sides. Add onion and garlic and continue cooking for 5 minutes, stirring occasionally. Return salt pork to pan. Add salt, pepper, and wine. Bring to boil. Cover and continue cooking briskly for 20 minutes.

Meanwhile, chop liver and rub through a fine sieve.

Remove rabbit to heated serving dish and keep warm.

Add liver puree to pan, and cook for a few seconds until sauce thickens, stirring constantly. Off fire, add remaining butter cut into small pieces, stirring until butter is melted. Pour over rabbit. Sprinkle with parsley. Serve hot.

Serve with boiled potatoes.

Source:
THE ART OF FRENCH COOKING by Fernande Garvin

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