lapin au vin rouge

(rabbit in red-wine sauce)

1 small

rabbit, cut up

fine salt and freshly ground black pepper

all ‑purpose flour

oil

1⁄2 medium

onion, chopped

2 small

shallots, chopped

1 clove

garlic, minced

750 ml (1 bottle)

red wine

2 T

unsalted butter

2 T

all‑purpose flour

1. Season rabbit with salt and pepper. Dust with flour. Heat oil in cast iron pot. Brown rabbit lightly and drain on absorbent paper. Pour off excess oil from pot.

2. Sweat the onion, shallots, and garlic in the oil. Add the browned rabbit pieces. Add the wine. Bring to a boil and ignite. Reduce heat and cook for about an hour. Set the pot aside for the rabbit to cool in liquid.

3. Separate rabbit pieces from sauce and strain the sauce. Prepare a roux with the butter and flour. Thicken the sauce with the roux. Reheat meat in sauce.

Note: Serve with cooked (microwaved) apple quarters, fried lardons and sliced common mushrooms, and crème de foie gras.

Yield: 2 servings.

Ref: Frédéric Médigue, Hostellerie St. Georges, Gruyères, Switzerland, 2004.