Home
Forums
New posts
Search forums
What's new
New posts
Latest activity
Members
Current visitors
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Home
Forums
Brown Cafe UPS Forum
Life After Brown
What's Cookin' ??
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="moreluck" data-source="post: 828438" data-attributes="member: 1246"><p>Making Peter Cottontail for Easter Dinner........</p><p><strong>Lapin a La Cocotte - French Rabbit Stew</strong></p><p> </p><p>By EdsGirlAngie on March 31, 2005</p><p><img src="http://food.sndimg.com/img/recipes/11/47/99/small/picdOOB4z.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /> </p><p>About This Recipe</p><p>"Rabbit is truly delicious and very lean - yet rich-tasting. This is a delicious preparation with bacon and red wine and tastes best with mashed potatoes or buttery egg noodles. It doesn't take long to prepare, but long slow cooking does make it even better." </p><p> </p><p><strong>Ingredients </strong></p><p></p><ul> <li data-xf-list-type="ul"><ul> <li data-xf-list-type="ul">1 (2 1/2 lb) rabbit, quartered</li> <li data-xf-list-type="ul">3 slices bacon, cut in thirds</li> <li data-xf-list-type="ul">1 1/2 cups sliced onions</li> <li data-xf-list-type="ul">2 garlic cloves, minced</li> <li data-xf-list-type="ul">3 tablespoons flour</li> <li data-xf-list-type="ul">1 cup beef broth</li> <li data-xf-list-type="ul">1/4 cup red wine</li> <li data-xf-list-type="ul">1 teaspoon dried thyme</li> <li data-xf-list-type="ul">2 teaspoons dried parsley</li> <li data-xf-list-type="ul">2 bay leaves</li> <li data-xf-list-type="ul">salt and pepper</li> </ul></li> </ul><p><strong>Directions</strong></p><p></p><ol> <li data-xf-list-type="ol">In a large skillet or medium-sized Dutch oven, cook bacon until done; remove bacon with a slotted spoon and reserve for another use (for a salad, etc). In the bacon drippings, cook the onion and garlic until transparent. Add the rabbit pieces and saute over medium heat until rabbit is golden. Sprinkle on the flour and continue to brown rabbit for another 5 minutes or so, then add the beef broth, red wine, thyme, parsley and bay leaves.</li> <li data-xf-list-type="ol">Cover and simmer over low heat for about an hour, adding more broth if necessary. Salt and pepper to taste (with the bacon drippings, not much salt is needed). Serve with mashed potatoes or buttered egg noodles.</li> </ol></blockquote><p></p>
[QUOTE="moreluck, post: 828438, member: 1246"] Making Peter Cottontail for Easter Dinner........ [B]Lapin a La Cocotte - French Rabbit Stew[/B] By EdsGirlAngie on March 31, 2005 [IMG]http://food.sndimg.com/img/recipes/11/47/99/small/picdOOB4z.jpg[/IMG] About This Recipe "Rabbit is truly delicious and very lean - yet rich-tasting. This is a delicious preparation with bacon and red wine and tastes best with mashed potatoes or buttery egg noodles. It doesn't take long to prepare, but long slow cooking does make it even better." [B]Ingredients [/B] [LIST] [*] [LIST] [*]1 (2 1/2 lb) rabbit, quartered [*]3 slices bacon, cut in thirds [*]1 1/2 cups sliced onions [*]2 garlic cloves, minced [*]3 tablespoons flour [*]1 cup beef broth [*]1/4 cup red wine [*]1 teaspoon dried thyme [*]2 teaspoons dried parsley [*]2 bay leaves [*]salt and pepper [/LIST] [/LIST][B]Directions[/B] [LIST=1] [*]In a large skillet or medium-sized Dutch oven, cook bacon until done; remove bacon with a slotted spoon and reserve for another use (for a salad, etc). In the bacon drippings, cook the onion and garlic until transparent. Add the rabbit pieces and saute over medium heat until rabbit is golden. Sprinkle on the flour and continue to brown rabbit for another 5 minutes or so, then add the beef broth, red wine, thyme, parsley and bay leaves. [*]Cover and simmer over low heat for about an hour, adding more broth if necessary. Salt and pepper to taste (with the bacon drippings, not much salt is needed). Serve with mashed potatoes or buttered egg noodles. [/LIST] [/QUOTE]
Insert quotes…
Verification
Post reply
Home
Forums
Brown Cafe UPS Forum
Life After Brown
What's Cookin' ??
Top
