French Style Rabbit Stew with Baby Potatoes

French Style Rabbit Stew with Baby Potatoes

I always love to cook in France. The markets, the fresh produce, the deli's, the butchers. It's an absolute delight to cook. I manage to get a fresh lapin and the dish turned out so well that Mr J and his father were fighting for the last piece of the lapin.

I still cook this rabbit at home. Unfortunately, I can only get frozen rabbit from my local butcher. Sometimes, I substitute it with chicken but Mr J and little Miss C would complain... "It's not the real bunny!"

French Style Rabbit Stew with Baby Potatoes (Lapin avec Pommes Parisienne) Recipe


Ingredients

  • 1 rabbit (ask your butcher to cut it into 6 large pieces)
  • 2 large onions, quartered
  • 2 carrots, cut into large pieces
  • 600g baby potatoes, skin on* (See note at bottom of post)
  • 180g diced bacon
  • 4 cups chicken stock
  • 1/2 cup dry white wine
  • 2 ripe tomatoes, quartered
  • 4 tbsp all purpose flour
  • extra flour for coating rabbit meat
  • 6 tbsp oil or butter

Method

  1. Coat rabbit in flour, dust off excess flour.
  2. Add 2 tbsp of oil in frying pan. Pan fry rabbit in batches until brown on both sides. Remove from pan.
  3. Clean the frying pan and add 2 tbsp of oil and pan fry the baby potatoes in batches until skin is browned. This is to add the rustic look on the potatoes. Remove potatoes from pan.
  4. Add 2 tbsp oil in large pot, fry onions and bacon for a few minutes until onions are soft and bacon is browned. Add carrots and tomatoes and continue cooking for a minute.
  5. Add flour, stirring until flour is brown and bubbling.
  6. Add wine, keep stirring until the alcohol has evaporated.
  7. Add chicken stock, bring to a boil on high heat. Return the rabbit to the pot, bring it back to a boil and reduce to a low heat, covered and simmer for 30 minutes.
  8. Add potatoes, continue to simmer for another 30 minutes until potatoes are cooked.
  9. Serve immediately.

Note: This dish is best served with crusty bread to soak up the delicious sauce. I substitute Pommes Parisienne (Parisian Potatoes) with baby potatoes.

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