Rabbit Coq au Vin

Total Time:
1 hr 32 min
Prep:
12 min
Cook:
1 hr 20 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
Directions
  • Season the rabbit with salt and pepper. In a shallow pan, add 2 cups of the flour. Season with salt and pepper.

  • In another shallow bowl, whisk the egg and milk together. Season with salt and pepper.

  • Dredge the rabbit in the seasoned flour. Dip the rabbit in the egg wash, letting the excess drip off. Dredge the rabbit back in the seasoned flour, coating completely.

  • In a large hot oven-proof skillet with a lid, render the bacon until crispy, about 6 to 8 minutes. Remove the crispy bacon from the pan and reserve. Lay the rabbit, skin side down in the hot bacon fat and brown the rabbit for 3 to 4 minutes on each side. Remove the rabbit from the pan and set aside. Add the onions to the bacon fat and saute for 2 minutes. Add the mushrooms, shallots, and garlic. Saute for 2 minutes. Season with salt and pepper. Add the thyme and bay leaves. Add the rabbit to the vegetable mixture.

  • Add the wine and chicken stock. Bring the liquid up to a simmer and cover. Cook the rabbit until very tender about 30 to 35 minutes, skimming off the fat.

  • Remove the rabbit pieces from the pan and set aside.

  • Blend the remaining flour and butter together into a smooth paste (beurre manie). Whisk the paste into hot liquid. Bring the liquid to a simmer and cook for 3 to 4 minutes. Add the rabbit back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper if needed.

  • Serve the Coq Au Vin in individual bowls with crusty bread. Garnish with the reserved crispy bacon.


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    Coq Au Vin

    Recipe courtesy of Ina Garten