Rabbit Coq au Vin Recipe

Name: Rabbit Coq au Vin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 rabbit thighs, skin on; Salt; Freshly ground black pepper; 2 cups plus 2 tablespoons flour; 1 egg; 2 tablespoons milk; 12 ounces bacon, chopped; 1 pint pearl onions, peeled; 1 pound domestic cap mushrooms, thinly sliced; 1/4 cup chopped shallots; 2 tablespoons chopped garlic; 1 tablespoon chopped fresh thyme; 2 bay leaves; 3 cups fruity Riesling Wine; 2 cups brown chicken stock; 2 tablespoons butter; 1 tablespoon finely chopped parsley

Servings: persons

8 rabbit thighs, skin on
Salt
Freshly ground black pepper
2 cups plus 2 tablespoons flour
1 egg
2 tablespoons milk
12 ounces bacon, chopped
1 pint pearl onions, peeled
1 pound domestic cap mushrooms, thinly sliced
1/4 cup chopped shallots
2 tablespoons chopped garlic
1 tablespoon chopped fresh thyme
2 bay leaves
3 cups fruity Riesling Wine
2 cups brown chicken stock
2 tablespoons butter
1 tablespoon finely chopped parsley

1
Season the rabbit with salt and pepper.
2
In a shallow pan, add 2 cups of the flour.
3
Season with salt and pepper.
4
In another shallow bowl, whisk the egg and milk together.
5
Season with salt and pepper.
6
Dredge the rabbit in the seasoned flour.
7
Dip the rabbit in the egg wash, letting the excess drip off.
8
Dredge the rabbit back in the seasoned flour, coating completely.
9
In a large hot oven-proof skillet with a lid, render the bacon until crispy, about 6 to 8 minutes.
10
Remove the crispy bacon from the pan and reserve.
11
Lay the rabbit, skin side down in the hot bacon fat and brown the rabbit for 3 to 4 minutes on each side.
12
Remove the rabbit from the pan and set aside.
13
Add the onions to the bacon fat and saute for 2 minutes.
14
Add the mushrooms, shallots, and garlic.
15
Saute for 2 minutes.
16
Season with salt and pepper.
17
Add the thyme and bay leaves.
18
Add the rabbit to the vegetable mixture.
19
Add the wine and chicken stock.
20
Bring the liquid up to a simmer and cover.
21
Cook the rabbit until very tender about 30 to 35 minutes, skimming off the fat.
22
Remove the rabbit pieces from the pan and set aside.
23
Blend the remaining flour and butter together into a smooth paste (beurre manie).
24
Whisk the paste into hot liquid.
25
Bring the liquid to a simmer and cook for 3 to 4 minutes.
26
Add the rabbit back to the pan and continue to cook for 5 minutes.
27
Stir in the parsley.
28
Season with salt and pepper if needed.
29
Serve the Coq Au Vin in individual bowls with crusty bread.
30
Garnish with the reserved crispy bacon.

1018

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 8 rabbit thighs, skin on, Salt, Freshly ground black pepper, 2 cups plus 2 tablespoons flour, and more.

Yes, Rabbit Coq au Vin 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.

Rabbit Coq au Vin

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