Lapin A La Bourguignonne (Rabbit With Red-Wine Sauc

Name: Lapin A La Bourguignonne (Rabbit With Red-Wine Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 rabbit, 2 pounds, cut into 10 or 12 serving pieces; Salt to taste, if desired; Freshly ground pepper to taste; 1/2 pound salt pork, cut into 1/2-inch cubes, about 1 cup; 2 tablespoons butter; 24 small, white pearl onions, about 1/2 pound, peeled and left whole; 3/4 pound fresh mushrooms, left whole; 3 tablespoons flour; 2 1/2 cups dry red wine; 2 whole cloves; 10 sprigs fresh parsley; 4 sprigs fresh thyme; 1 bay leaf

Servings: persons

1 rabbit, 2 pounds, cut into 10 or 12 serving pieces
Salt to taste, if desired
Freshly ground pepper to taste
1/2 pound salt pork, cut into 1/2-inch cubes, about 1 cup
2 tablespoons butter
24 small, white pearl onions, about 1/2 pound, peeled and left whole
3/4 pound fresh mushrooms, left whole
3 tablespoons flour
2 1/2 cups dry red wine
2 whole cloves
10 sprigs fresh parsley
4 sprigs fresh thyme
1 bay leaf

1
Sprinkle the rabbit pieces with salt and pepper.
2
Put the salt-pork cubes in a saucepan and add water to cover.
3
Bring to the boil and simmer about one minute.
4
Drain thoroughly.
5
Heat the butter in a large, heavy casserole and add the salt-pork pieces.
6
Cook, stirring, until lightly browned, about three minutes.
7
Add the onions and cook, stirring, about two minutes.
8
Add the mushrooms, salt and pepper and cook, stirring, about two minutes.
9
Transfer the onions, mushrooms and salt-pork pieces to a bowl and set aside.
10
To the fat remaining in the casserole, add the rabbit pieces in one layer and cook, turning the pieces as necessary, until lightly browned all over, about five minutes.
11
Scatter the mushrooms, onions and salt pork over the rabbit pieces and stir to blend.
12
Cook about five minutes and sprinkle with flour, salt and pepper.
13
Add the wine and cloves.
14
Tie the parsley, thyme and bay leaf into a bundle and add it.
15
Bring to the boil, cover closely and cook over very low heat about one hour.
16
Remove and discard the herb bunch.
17
Uncover and cook about three minutes to reduce the sauce.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 rabbit, 2 pounds, cut into 10 or 12 serving pieces, Salt to taste, if desired, Freshly ground pepper to taste, 1/2 pound salt pork, cut into 1/2-inch cubes, about 1 cup, and more.

Yes, Lapin A La Bourguignonne (Rabbit With Red-Wine Sauce) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lapin A La Bourguignonne (Rabbit With Red-Wine Sauce)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions