Rabbit in Wine Recipe

Lapin au Vin

Rabbit in Wine
(Lapin au Vin)

6 slices bacon
1 1/2 -3 lb fryer rabbit, cut up
2 1/2 cups dry red wine
1 cup (10 3/4 oz) condensed chicken broth
1 T ketchup
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
1/2 cup filtered cold water
1/4 cup all-purpose flour
1 jar (16 oz) whole onions, drained
1 can (4 oz) mushrooms, drained

Fry bacon until crisp. Remove from frying pan, drain and crumble.

Cook lappin (rabbit pieces) in the bacon fat on medium heat until light brown - 5 minutes each side.

Move lappin into a 4 quart dutch oven. Stir in crumbled bacon, wine, chicken broth, ketchup, thyme, S&P and garlic. Heat to boiling; reduce heat.

Cover and simmer until the thickest pieces are done, approximately 40-45 minutes.

Remove lappin pieces; skim fat, if there is any.

Shake water and flour in a tightly covered container; gradually stir into broth.

Heat to boiling, stirring constantly. Boil and stir 1 minute.

Stir in onions and mushrooms.

Return lappin to sauce.

Heat to boiling - approximately 2 minutes.

Serve over a bed of rice, noodles or mashed potatoes.

Bon appetit!

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