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 aside
1/4 C All purpose flour
2 T Water
6 oz Salt
cubed 8 oz button mushrooms
1 T Butter – unsalted
1.5 Bottles pinot noir
1 oz Tomato paste
1 Onion medium – diced
2 Stalks celery medium – diced
2 Carrots – peeled and medium – diced
4 Cloves garlic – crushed
8 Sprigs of fresh thyme
2 Bay leaves
4 Fresh Pasta Sheets
1/2 C Fresh English Peas – blanched and shocked in ice water
1/2 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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