Traditional recipes

Portuguese rabbit casserole recipe

Portuguese rabbit casserole recipe

  • Recipes
  • Dish type
  • Main course
  • Stew and casserole
  • Game
  • Rabbit

A delectable Portuguese dish in which is rabbit is brushed with mustard, and cooked in white wine with bacon and shallots.

40 people made this

IngredientsServes: 4

  • 1 rabbit, cleaned and cut into pieces
  • salt and freshly ground black pepper to taste
  • 3 tablespoons mustard
  • 3 tablespoons olive oil
  • 225ml (8 fl oz) white wine
  • 6 shallots
  • 2 rashers streaky bacon, chopped
  • 1 orange

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Preheat the oven to 180 C / Gas mark 4.
  2. Season the rabbit with salt and pepper, and spread the mustard onto it. Place in a casserole dish, and pour the oil and white wine around it. Then put in the shallots and sprinkle with the bacon.
  3. Bake covered for 30 minutes in the preheated oven. Remove lid and turn rabbit pieces over. Squeeze some juice from the orange over all. Return to the oven, uncovered, for 30 minutes, or until rabbit is tender. Serve with mash or crusty bread.

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Reviews & ratingsAverage global rating:(27)

Reviews in English (23)

how many bits does one chop rabbit into-04 Aug 2008

Excellent. Simple and quick but very tasty. Type of mustard not specified, so I used whole grain French which worked well. Highly recommended.-13 Jan 2013

by Rebecca B.

Very good and easy to prepare. We also used 1 sliced onion instead of 4 small ones and omitted the orange juice. We'll be making it again.-14 Feb 2007


Portuguese Roasted Potatoes

These Portuguese Roasted Potatoes are so much more than regular roasted potatoes!

What makes them different? Well, they’re potatoes that are kicked up a notch by adding in smoked sausage, veggies and spices. You can eat these Portuguese Roasted Potatoes as a main dish, or serve them as a side to chicken, beef or roasted pork.


Preparation

  • Pat the rabbit dry with paper towels and generously season with salt and pepper.
  • Heat the oil in a 12-1/2-inch cassola (on a heat diffuser if recommended by the manufacturer) over medium-high heat. Working in batches so as not to crowd the cassola, brown the rabbit pieces (and liver, if using) on all sides, 8 to 10 minutes per batch, adding more oil as needed. Transfer each batch to a platter and cover with foil to keep warm. Reduce the heat to medium, add the garlic, and cook until fragrant, about 1 minute. Transfer to a small dish and set aside.
  • Add the onion to the cassola and cook, stirring frequently, until it becomes translucent, 3 to 4 minutes (add a bit more oil if it seems dry). Add the tomatoes, reduce the heat to low, and cook, uncovered, stirring frequently and then tapping down the mixture with the back of a wooden spoon until thickened and darker, 10 to 15 minutes, adding a little water as necessary to keep it from drying out and sticking.
  • Return the rabbit leg and thigh pieces to the cassola, turning to coat. Drizzle with the wine, stir, and cook for 1 minute. Add the carrots, broth, and thyme. Increase the heat to medium high, bring to a boil, then reduce the heat to a simmer, and cook, stirring occasionally, for 15 minutes. Add the remaining rabbit pieces and continue to cook until the rabbit is tender, about 30 minutes more, adding more broth if needed to keep the sauce moist.
  • Meanwhile, using a mortar and pestle, pound the liver (if using), garlic, almonds, and parsley into a fine paste. Loosen with 1 to 2 Tbs. water. (Alternatively, grind in a food processor using short pulses, adding water as needed.)
  • Stir the garlic mixture into the sauce until well blended, and continue to cook about for 10 more minutes.
  • Season to taste with salt and pepper, garnish with parsley (if using), and serve from the cassola with the bread.

A cassola is a traditional Catalan shallow terra-cotta casserole dish. When shopping for one anywhere outside of Catalonia, you’ll most likely see it called by its Spanish name, cazuela. Some manufacturers recommend using a heat diffuser to protect the cassola from direct flame and help the food cook more evenly. If you don’t have a cassola, you can use a 12-inch-wide heavy-duty Dutch oven or straight-sided skillet instead.


NOTES

Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 266

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


  • 2 rabbits, jointed
  • 6 tbsp olive oil
  • 4 garlic cloves, crushed
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • 568ml/1 pint dry white wine
  • ½ lemon, juice only
  • 55g/2oz seasoned flour
  • 1 onion, sliced
  • 1 celery stalk, sliced
  • 8 anchovy fillets in oil
  • 85g/3oz capers

Place the rabbit pieces into a large bowl and add three tablespoons of the olive oil, the garlic, rosemary, bay leaves, white wine and lemon juice. Stir until well combined, then cover and marinate in the fridge overnight.

Preheat the oven to 170C/325F/Gas 3.

Remove the rabbit pieces from the marinade (reserve the marinade) and pat dry with kitchen paper. Dust the rabbit pieces in the seasoned flour and shake off any excess.

Heat the remaining olive oil in a large pan over a medium heat. Add the rabbit pieces to the hot oil and fry for 4-5 minutes or until golden-brown all over. Transfer the rabbit pieces to an ovenproof casserole dish.

Pour the reserved marinade into the hot frying pan and warm through, then pour it into the casserole with the rabbit. Add the onion and celery to the casserole and cook in the oven for 45 minutes, or until the rabbit is tender. Add the anchovies and capers and cook for another 15 minutes.


Servings 4
Preparation time 10mins
Cooking time 65mins

Step 1

Peel and chop the onion and garlic. Cut the ham into small pieces and set aside. Rinse and cut tomato into small cubes. Rinse all dirt off mushrooms, then trim stems and slice. Chop 2 sprigs of parsley and set apart.

Remove rabbit from packaging. Rinse and pat dry. Cut rabbit into 8-10 pieces. Salt and pepper all sides.

In a large, heavy-bottomed frying pan, heat 3-4 tbsp olive oil on medium. When hot, sauté onion and garlic. When soft, add the ham cubes. When onion is translucent, remove onion, garlic and ham from pan with a slotted spatula and set aside on plate for later, reserving the oil.

Add some olive oil to the same pan and brown the rabbit on both sides. Remove from frying pan. Pour any oil left in frying pan into a large casserole or stew pot. Place rabbit and onion mixture into pot and mix. Add chopped parsley and dried thyme to pot and stir. Place on medium heat.

Add the cognac, white wine and water to rabbit and mix. Simmer uncovered for approximately 30 minutes and add chopped mushrooms after 15 minutes. Stir in mushrooms and continue to simmer for another 15 minutes. If necessary, add a bit more water while simmering.

Serve with home-fried potatoes or rice. Spanish stews or casseroles such as this are traditionally served with rustic bread, especially in Old Castilla where this regional recipe originates.


Instructions:

  1. Rinse the octopus thoroughly and cut into 1 inch pieces and set aside.
  2. In a large pot, add the olive oil, onions, garlic and saute on medium heat.
  3. Add in the octopus pieces the tomato paste, pimenta moida, paprika and stir.
  4. Add in the octopus pieces, black and white pepper, salt, and two cups of wine and stir and bring to a boil.
  5. Cover the pot and reduce the heat to medium and cook the octopus on for about an hour stirring occasionally.
  6. After an hour add the remaining 3 cups of wine, bay leafs, coriander, parsley and diced potatoes and cook for about 35-40 minutes or until potatoes are soft.
  7. Serve with fresh cut bread.


Rabbit recipes

Cook rabbit in a range of comforting dishes. This rich game meat is delicious when slow-cooked in stews, roasted or served in pies and pasta ragu.

Rabbit cacciatore

'Cacciatore' means hunter in Italian and, although we now think of it as a chicken dish, it is a particularly good way to cook rabbit

Slow-cooked rabbit stew

This is a true taste of autumn, a big bowl of rich, dark, boozy rabbit casserole

Braised rabbit pappardelle

Slow-cook rich game into a delicious ragu to serve with ribbon pasta - stock and wine will keep the lean meat moist

Rabbit & mushroom hotpot

Despite having only a few ingredients, this take on a Lancashire hotpot is packed with flavour

Rabbit au vin

Swap the traditional coq for rabbit in this rich French stew made with shallots, carrots, bacon and mushrooms in a red wine sauce

Mr McGregor’s rabbit pie

This shortcrust pie has a creamy leek, mustard, cider and fennel sauce. Serve with buttery radishes, baby carrots and peas

Roast rabbit with thyme

This simple Sunday roast is ready in 45 minutes, just enough time to prepare the side dishes of your choice. Get your butcher to joint the rabbit

Wild rabbit slow cooked with rosemary, olive oil & garlic

The confit-style cooking in plenty of good olive oil creates meltingly soft rabbit, which is great value in autumn

Pappardelle with rabbit & chestnut ragu

This is rainy-day comfort food at its best - flat pasta strips tossed with a rich meaty ragu, creamy chestnuts and fragrant orange zest

Stewed rabbit with broad beans

Use this rich game meat in a delicious light casserole with podded beans, bacon, light ale and thyme

Rabbit with mustard & bacon

Barney's restaurant classic involves a bit of chef's technique and gives you a stunning result

Crisp-fried rabbit with herb mayonnaise

Bite-sized pieces of rabbit are coated in parmesan and breadcrumbs, deep fried until crisp and golden and served with herby mayonnaise

Pork & rabbit pie

Wrap a meaty filling, studded with juicy dried apricots, in a hot water pastry crust for a truly British dish, perfect for a buffet, party or picnic

Sweetly spiced rabbit pilaf

This easy, Middle Eastern inspired rice-based one-pot is spiced with cumin and chilli and sweetened with cinnamon and prunes

Rabbit & pork terrine with peppercorns

This rich terrine, with thyme, allspice and brandy, can be pressed and mature overnight for a perfect make-ahead starter or light lunch


10 traditional dishes a Portuguese Grandma would feed you

If you were to visit Portugal and have a traditional Portuguese Grandma as your gastronomic guide, she would feed you a variety of dishes rich in meats and seafood.

Traditional Portuguese food tends to be hearty, which is my polite way of saying “quite caloric”. Back in the day and, still in the rural areas, families raise their own cattle and kill animals to make the most out of every single gram of meat! No wonder Portuguese cuisine has developed a lot of regional “enchidos”, that is, sausage look-a-likes that come in all shapes and flavors and make sure that, at the end of the day, no meat goes to waste.

Depending on the region of the country, you will find distinct typical dishes. Cod fish (“bacalhau”) will be a staple no matter where you go. Some say there are more bacalhau recipes than days in a year!

Grandmas in Portugal will tend to cook what’s more typical in their region, but a super hero grandma with a love for Portuguese food, would cook you at least these 10 delicious dishes, for a true taste of Portuguese tradition.

1. Cozido a Portuguesa

Please meet the king of all stews! Portuguese stew is the perfect example of the importance of using all the meat an animal can provide. This meaty bomb includes beef, pork, chicken and a variety of pork derivatives such as blood sausages and smoked pork parts. There are also some vegetables thrown in the mix, but one must admit this is a dish for meat lovers.

Cozido à Portuguesa (source: adivinaculinaria.blogspot.com)

2. Caldo Verde

The most traditional of Portuguese soups is as simple as it gets: onions, potatoes and kale, cooked with garlic and olive oil. Nothing says winter comfort food like a good serving of caldo verde in a traditional clay pot. This soup would normally be served with a slice of “linguica” (typical smoked pork sausage) and cornbread. Dip it and enjoy!

Caldo Verde (source: receitasdapatanisca.blogspot.com)

3. Feijoada Trasmontana

Do not eat this on the same day as a Cozido a Portuguesa, unless you have a true desire of exploding! Feijoada stands for bean stew, but you know it wouldn’t be a Portuguese stew if you didn’t throw a variety of heavy meats into the mix! All the funny parts of the pig end up here, as the dish was created when people couldn’t afford to waste anything the human body could eventually digest. Meats included may vary, but if you are too picky, ask before you put something in your mouth. It’s not at all uncommon for Feijoada to include delicacies such as pig hocks, knuckles or ears!

Feijoada (source: isabellars.wordpress.com)

4. Bacalhau a Bras

Out of the numerous ways to prepare salted cod fish in Portugal, “Bras style” is one of the most popular and I honestly salivate just to think about it. The shredded cod is sauteed in a pan along with plenty of onions and straw fried potatoes. This dish is finished up with beaten eggs that cook as they join the pan, and topped with parsley and black olives. This is the essence of a country inside a plate!

Bacalhau a Bras (source: en.wikipedia.org)

5. Ameijoas a Bulhao Pato

More than a meal, clams Bulhao Pato style are a snack, best enjoyed with ice-cold beer. It’s very popular as appetizer as well, and a tasty way to get your juices flowing. Clams are cooked until tender in olive oil, garlic, salt, pepper and plenty of cilantro. Other similar clam dishes might feature this seafood cooked in white whine, butter and herbs, which is as good! Very important: you will need bread to dip into the sauces, as I can guarantee you wouldn’t want a drop to be left on the plate.

Amêijoas à Bulhão Pato ((source: en.wikipedia.org)

6. Rojoes a Moda do Minho

Because Portugal has a never ending affair with pork, rojoes are abundant to keep the spark alive! Chunks of pork loin cooked in the very same pig’s lard, and seasoned with garlic and white wine. Served with stewed potatoes, variations of this dish may include roasted chestnuts. It can sometimes be served with a side of ”arroz de sarrabulho”, which is a loose rice dish that includes little bits of meat and pork’s blood. I wouldn’t judge you if you find it too hardcore.

Rojoes (source: cm-portimao.pt)

7. Bolinhos de Bacalhau

A super Portuguese Grandma wouldn’t let you leave Portugal after trying only one cod fish dish alone! Also known as “pasteis de bacalhau” these cod fish fritters can be savored as a starter or snack, or along with rice and salad as main dish. The batter behind this fried goodness is made of shredded cod fish, potatoes, eggs and parsley and is cooked until golden crispy on the outside but smooth and melty on the inside.

Bolinhos de bacalhau (source: menuatrois.blogspot.com)

8. Açorda Alentejana

This typical dish of the southern region of Alentejo is as good as it gets when it comes to comfort food with a rustic touch. The basic recipe for açorda would be made of mashed bread with olive oil, coriander, salt, eggs and water but more complete versions might include cod fish or shrimps. It’s not a soup and it’s not a stew, it’s something in between: the unique açorda!

Açorda Alentejana (source: paracozinhar.blogspot.com)

9. Alheira de Mirandela

Translate “alheira” into sausage doesn’t almost make justice to this unique combination that, yes looks like a sausage, but is so much more than that! Meats stuffed into an alheira may include veal, chicken, duck and rabbit, compacted together with bread. If you have “alheira de caça” it means that it will only have game meat. This unusual sausage was created by the Jews in Portugal when they were forced to convert to Christianity. Their true religion wouldn’t allow them to eat pork but by preparing this sausage looking dish, they could easily fool others that will think alheira would be made out of pork, like all the other Portuguese cuts looking alike. No matter what religion you follow, eating a fried alheira, with a fried egg and fries can make you feel an outer-body experience!

Alheira (source: antoniobarrosoportugal.blogspot.com)

10. Arroz de Pato

In case you don’t appreciate pork meat and are frustrated by most of the suggestions above, let’s end on a ducky note. In Portugal, duck rice is cooked until the meat is ridiculously tender, simmered in red whine, and oven toasted along with the rice until the top is crispy. The rice absorbs the juices of the duck and is traditionally topped up with sliced smoked sausages. It’s a true feast of flavor.

Arroz de pato (source: rexscookbook.blogspot.com)

Loosen up your belts and Bom Apetite!

Introducing Lisbon in 100 Bites – The Ultimate Lisbon Food Guide

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93 Comments

mmmmmmmmmmmmm… My favorite of this list wold have to be the clams. Two things, though:
1 – no octopus? “Polvo à Lagreiro”, my absolute favorite thing to eat in the world, where is it.
2 – as a daughter of Transmontanos, I have to oppose the frying of Alheiras! That’s an abomination invented by Lisboners, the alheira should always be grilled, as it has so much olive oil and pig fat that it provides all the “lubrication” it needs.
There, rant finished, now I feel better… (and now, where can I find some clams in London at 1am?)

Anita, you are so right! Octopus would have been a must in this list!
Now… good luck finding tasty, juicy, zesty clams in London!! )

That’s true anita!! but alheira won’t get as crispy as when it’s fried!!

Miguel, you have no idea what you are saying. And another thing, it’s not really ‘from Mirandela’. If somebody happens to be in Portugal and wants to try this, just ask for alheira, not for ‘alheira de mirandela’. I would even say to eat some other thing if you know the alheiras they are serving are from Mirandela.

I have to fully agree with Anita. We do not fry ours either. The fat from within is plenty and they always come out crispy.

Alheiras don’t have pork in it. They were invented by the Portuguese jews – Sephardics.

Hi Fred,
You are right: traditionally, Alheiras were made with meats other than pork. But the truth is that, now a days, you find many alheiras containing pork, because this is simply a meat that people consume a lot in Portugal. They are still called Alheiras, even if they are not the most authentic or traditional type.

regarding octopus: I don’t like to eat something smarter than me. Squid will do the trick.

Anita I don’t like all the shit talking you were doing. So stop being such a bitch and just eat the food. Fucking immigrant. Cunt. I hope a dog fucks you. Terrorist.
: )

Ooh how I love cod, it’s also part of our culture on the East Coast of Canada and you can’t go wrong with it.

Oh, I didn’t know cod was also a “thing” in Canada!…

I would like to know which Portuguesa restaurant that serves bacalhau
I infect on the way of a Luxury yacht charter and defiantly would love to serve Portuguese food What is your thought ?

The best would be in Newark NJ. The second best would be in Springfield MA area.

I’d never remember all the names, but these look delicious! Number 5 looks a lot like my favorite dish that my relatives always cook for me when I go to Shanghai.

It’s funny how sometimes you find such similar dishes in far apart places of the world… and everyone will say it’s typical from THEIR place! )

Plate of clams will look pretty much the same all over the world. :-D

Bolinhos de Bacalhau remind me of Spanish croquetas and I love those. Everything looks delicious on this list though. It’s funny how the salted cod in Portugal, hanging at the markets, could not seem more unappetizing. I regret not trying something with it though when I was in in Portugal a few years ago. I guess it’s just an excuse to come back.

Yeah, bolinhos de bacalhau are rather similar to croquetas… particularly cod fish croquetas!

It’s true that the salted cod might not look or smell appetizing, but you’d be surprised at how it tastes once it’s desalted and cooked… I can’t believe you visited Portugal and didn’t eat cod. It’s like going to France and not having crepes! Gotta go back to Portugal, Suzy! )

sorry to tell you that the only similar thing between croquetas and pasteis de bacalhau is that they are fried… Croquetas are made with a thick bechamel with pasteis de bacalhau are made with mashed potato the taste and texture are very different…

Wow, these all look delicious! I really shouldn’t be looking at these mouth watering food at this late hour. I love clams and those have got to be what I’d try first. Great list!

Thanks! Yeah, I’d have those clams right now myself if I could! Just dipping some freshly baked bread in the sauces of the clams is my favorite part… so tasty!

Great post! I loved Portugal but I unfortunately I was on such a minuscule budget when I traveled there four years ago, I don’t think I tried any of these. Would love to go back and give Portuguese cuisine the attention it deserves.

Ummm delicious.
Portugal is a food paradise, really good quality and taste :-)
Nice article, we love it.

Great List! But as an alentejana, I must disagree with one thing about our Açorda. The bread isn’t mashed. If you mash the bread, that is called “Migas”. And if you add poejos (pennyroyal) and bits of green peppers, it will taste even better!

Silvia, you are right about Acorda vs Migas – both delicious though! )
Alentejo has amazing cuisine!

The cod needs to b in water 24 hours to loose the salt.Swells and is lovely when boiled or in the oven.They say they r 1001 ways of cooking cod.Very expensive all over the world.Most good italian restaurants also serve it.

Really! I never actually saw salted cod in Italian restaurants.. I better keep my eyes open for this when I miss cod abroad, because coming by a Portuguese restaurant is almost impossible in most parts of the world!

You have to see the cod I buy in Las Vegas you would laugh off your chair it looks a Anorexia Fish.

How can I get done if these recipes? Mom’s died and
I would love to try to make some. Who can help?

Ann marie I can give you some recipes if you like! just go to my blog and send me an e-mail or leave a comment! theportuguesefoodie.blogspot.pt

Hi am in progress of running a Luxury Yacht Charter right here in the heart of Toronto I would love to serve Portuguese food if you ever come by come to see me I would like to get your ideals and recipes

As an emigree to portugal of six years I have tried most of these dishes and have to say they are delicious, must say was surprised the only fish is cod as many more in Portugal. My favourite is arros de tamboril.


Rabbit Stew, a French delicacy

  • This Post
  • Author : FX (François-xavier)
  • Category: Recipe
  • Posted on: Monday August 15, 2016
  • Comments : 67 Comments
  • Languages : English | Français

The rabbit stew, a French delicacy recipe that Madame d'Aubery taught me

Don't forget to share your photos once you tried this recipe! HERE

Source of the recipe

One of the first recipes that Madame d'Aubery taught me. A delicious dish that she used to cook perfectly !

She actually got the recipe from a chef working at a top restaurant in Lyon, France.


Not sure how she was able to get the recipe ( during those times, recipes from top restaurants were such a secret that it was considered a real miracle to get them ). As she was a restaurant owner, I guess she used some sort of mafia amongst the cooks to steal those recipes ?

Ingredients

With 2 kg (4 lbs 7 oz ) of Rabbit

2 Tablespoons Butter (30 grams)

1 tablespoon of Tomato Paste

A small quantity of Thyme

A small quantity of Laurel (Bay) leaves

A small quantity of Water

With 1.5 kg (3 lbs 5 oz ) of Rabbit

2 Tablespoons Butter (22.5 grams)

¾ tablespoon of Tomato Paste

A small quantity of Thyme

A small quantity of Laurel (Bay) leaves

3 ¼ Cups Red Wine (0.75 Liter)

A small quantity of Water

With 1 kg (2 ¼ lbs ) of Rabbit

1 Tablespoon Butter (15 grams)

½ tablespoon of Tomato Paste

A small quantity of Thyme

A small quantity of Laurel (Bay) leaves

A small quantity of Water

You will need.

Steps

doesn't come cut, you will need to cut it yourself, which is more complex than let's say, chicken.

2. This video shows you how to proceed

3. Warm in a dutch oven the

(2 Tablespoons or 30 g) and then brown the

(4 lbs 7 oz or 2 kg) until lightly colored

4. Brown on all sides, but do not fully cook the meat !

7. Keep scraping the bottom of the dutch oven : this will release flavors and will avoid to burn the sauce

8. The juices that stick to the bottom ('sucs' in French) are one the secret for a super tasty sauce : You have to continuously scratch the bottom to release them into the sauce, otherwise they stay, stick, and burn

11. Keep scraping. that will make your sauce tastier

14. Starts to smell delish in the house !

The wine

(4 ¼ Cups or 1 Liter) : lower the heat to low/medium. Make sure to cover the meat with the

, and if not fully covered with the liquid, pour in some

16. If you want to be super technical, you would follow Thomas Keller's advice (the Californian chef with 3 Michelin stars restaurants) : He recommends to boil and flambé the wine prior to using it. Madame d'Aubery was not doing it. Up to you !

18. Lower the heat, reduce to a simmer

Cooking

on low heat

(1 pinch) (but not at the very beginning as the salt and pepper could become overpowering after evaporation)

22. You may bake in the oven as well

23. After it is fully cooked, use a sieve to filter the juice

The sauce

24. To make the sauce, place into a blender and blend the juice, Half of the cooked carrots, Half of the cooked onions, and a few bacon strips

25. Madame d'Aubery didn't add in the

(10) directly. She would sauté them first in a skillet with butter

26. Then she put everything together in the dutch oven : the mushrooms, the blended sauce and the meat with the vegetables

27. Madame d'Aubery had a secret : she would not eat this delicious recipe the same day : she would refrigerate the dish overnight before serving it to her guests the next days

28. I tested and compared the tastes, and indeed, the sauce texture is thicker and the taste of the stew is more developed when you wait for a full day.

The other recipe of Meat Stews

The result and the pix

Share Your Photos

Don't forget to share your photos once you tried this recipe!
Click HERE

Comments for This Recipe

A Little Girl wrote: MARIANNE E. KING wrote:

I am not sure how to substitue wine, as it is the esential ingredient for the taste here.

Are you allergic to Beer as well ? There is a Belgian recipe called "Carbonade Flamande" that is cooked with Belgian beer. You may replace the meat with rabbit as well.
hope this helps

There is salt indeed, "en quantité suffisante" in French, which means "in sufficient quantities", along with pepper.

Nice catch, I will add salt and pepper to the ingredients

david adams wrote:

That's a bit of a stretch as beef is not rabbit, and barley is not used widely in French cuisine.

But if it tastes good, nobody will complain !

Berenice wrote: Erica wrote: Charles wrote:

My autistic son, very picky about food, wants rabbit stew. Why? Because he makes it in Minecraft. I had to find a recipe with carrots snd mushrooms just like in the game, and yours looks like the one to try. Evidently we must put cooked baked potato in it as well. Because thats hiw it is in the game. Maybe his bowl will have that.

Ive never cooked rabbit, so wish me luck!

Lina Ellina wrote:

Cognac and brandy are interchangeable in cooking as cognac is simply a subset of brandy.

Trying any other liquor will change the essence of the dish, but it doesn't mean it will taste bad. For instance, Northern Europeans make this kind of dish with beer, and while its called differently ("carbonade” ), it's still very tasty, though different in taste.

So, as an answer to your question, you may try whiskey, but I would not advise it. Whiskey is good for "stronger" meats such as Beef or Pork. Can you try using Cognac instead ? Cognac can be expensive, but a cheap brand will do the trick.

: I'm sure the result would be only better

, yes, absolutely, go for it. ( but rabbit tastes so much better. )

Patricia wrote:

It's a good idea to cook, then let rest in the fridge, and heat/serve the dish one day after : the taste will be enhanced.

I like to serve this dish with tagliatelle pasta, or rice

Steve wrote:

No, it should not modify the taste.

however, plan for a higher quantity of rabbit as you dont have the bones.

Danielle wrote: Gregory wrote:

If you want to use a French red wine, then a Burgundy wine (Bourgogne) : Aloxe-Corton, Santenay or Pommard. You may substitute with Pinot Noir.

The great Bocuse recommended wine "Julienas" for his coq au vin, that should work too. (never tried)

If you want a more powerful marinade, then select a French Côtes-du-Rhône for instance a Saint-Joseph. Equivalency : Syrah wine.

Alexandra wrote:

It’s been a few years since I’ve lived in France so forgive me for writing in franglais

I hunted my first rabbit a few days ago also trying to social distance like the previous commenter. It was very rewarding to hunt my own dinner and have a closeness to the process. I remember a French woman I knew who said we do not (in the modern world) have a relationship with our food. we buy herbs we could grow in a garden or even in an apartment. We detest hunting, but we buy our chicken with no comprehension of what it means to bring it to the table.

The first and last time I ate lapin I had it as a child. My best friend and neighbor had parents who were obsessed with fine French cooking. They invited me to travel with them and I enjoyed their generosity in exposing me to Michelin restaurants. When I was just a little girl, my friend brought rabbit stew to school for lunch and I stole half of it! I vowed to one day make it and I’m glad I was able to do it start to finish. Your recipe brought back a fond memory of that meal we shared or that I robbed

It needed no salt or pepper I discovered- although I am usually addicted to black pepper!

One thing I had to substitute was tomato paste. I had none and did not want to go to the store so I sautéed a tomato that was about to go bad, and added a little water and some sugar. I think the sweetness helped bring some of the flavors together and I generally find tomato paste a little sweet.

Anyway, merci merci merci beacoup for sharing this incredible recipe and bringing my childhood memory to life!

Ps- I used a somewhat inexpensive California Merlot for the cooking but ate the stew with a more expensive Cabernet. The merlot was good enough to have drank with the stew. alors, cest la vie!

Hi Alexandra, I am glad you liked this dish.

It's also something that I enjoy, although this meat is not easy to find in the States. Hunting seems almost necessary !

I shared this dish with American friends who were hesitant at first but who loved it in the end. They keep asking for the next one !