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Lapin En Gibelotte
Yields: 6 serving(s)
Ingredients
- 4 pound(s) rabbit cut into serving pieces
- 1/4 pound(s) thick-sliced bacon cut into 1 1/2-in sticks
- 2 tablespoon(s) flour
- 2 cup(s) chicken stock
- 2 cup(s) white wine
- 1 garlic cloves; minced
- 1 bouquet garni (parsley, thyme & bay leaf)
- 2 tablespoon(s) tomato paste
- Salt and pepper to taste
- 1/4 cup(s) heavy cream
Directions
- Saute the bacon in a casserole.
- When the fat is rendered, saute the rabbit pieces in the fat.
- Season the rabbit with salt and pepper.
- Sprinkle all of the rabbit pieces in the casserole with the flour and toss well.
- Add the stock, wine, garlic, bouquet garni, tomato paste, salt and pepper.
- Simmer, covered, over low heat for 1 1/2 hours or in a 325f oven until it is tender.
- Remove the rabbit pieces, strain the sauce and skim off the fat.
- Pour the sauce into saucepan, reduce until thick and add the cream.
- Pour over rabbit and serve.
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