Lapin Au Vin

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This easy Lapin Au Vin rabbit recipe by Chef James Chavez is quick – in little more than hour you can be enjoying this rich and flavourful winter favourite.

Lapin Au Vin

Recipe type: Yield: 4 Prep time: Cook time: Total time:


This easy Lapin Au Vin rabbit recipe by Chef James Chavez is quick – in little more than hour you can be enjoying this rich and flavourful winter favourite.

Ingredients:

2 whole rabbits – tenderloins removed and set aside1/4 C All purpose flour2 T Water6 oz Saltcubed 8 oz button mushrooms1 T Butter – unsalted1.5 Bottles pinot noir1 oz Tomato paste1 Onion medium – diced2 Stalks celery medium – diced2 Carrots – peeled and medium – diced4 Cloves garlic – crushed8 Sprigs of fresh thyme2 Bay leaves4 Fresh Pasta Sheets1/2 C Fresh English Peas – blanched and shocked in ice water1/2 C Baby carrots – peeled

Directions:

  1. Season Rabbit well with salt and pepper, dredge in flour and set aside.
  2. Heat a large heavy dutch oven over medium-high heat and add water and salt pork.
  3. Cover and cook till water dissolves and lower heat to render out the pork.
  4. Once pork is crisp, remove and turn heat up, set pork aside on paper towels.
  5. When fat is hot, add rabbit and sear till golden brown, remove and set aside.
  6. Add butter, carrots, onions, and celery and saute till onions are translucent, add mushrooms.
  7. Cook till mushrooms have released most of their water.
  8. Add tomato paste and cook for 3 minutes, add garlic, thyme, bay leaf, and wine.
  9. Cook till reduced by 3/4.
  10. Immediately remove from heat and chill thoroughly.
  11. Add rabbit to the wine and let sit overnight in refrigerator.
  12. Remove from refrigerator, place in vacuum bags and seal.
  13. Cook sous vide for 12 hours at 162.5 F.
  14. Remove from bath and chill.
  15. When chilled, Remove rabbit and shred meat, strain braising liquid through a chinois and reduce by 3/4.

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