Daube De Lapin (Rabbit Stew Casserole)

Name: Daube De Lapin (Rabbit Stew Casserole)
Prep time: 12 h
Cook time: 1 h 30 min
Total time: 13 h 30 min
Yield: 1 casserole, 4 serving(s)
Ingredients: 3 lbs rabbit, cut into pieces; 8 slices bacon, cut into 2-inch strips; 2 medium onions, thinly sliced; 1 garlic clove, finely chopped; 3 medium carrots, peeled and thinly sliced; 16 ounces dry white wine (e.g., pino grigio); 1 tablespoon extra virgin olive oil; 1 teaspoon salt; 6 black peppercorns; 2 sprigs fresh parsley; 1 bay leaf; 2 garlic cloves, crushed; 1/2 teaspoon dried thyme

Submitted by Bone Man

"This French recipe infuses the complexities of lovely seasonings into a terrific meat stew/casserole. It's not difficult -- just allow plenty of time for the marination process. While the French chiefly use farm-raised rabbits, there no reason that hunters here in the United States could not use wild ones. In that instance, you'll probably need two rabbits if they are fairly young."

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Ready In:: 13hrs 30mins
Ingredients:: 13
Yields:: 1 casserole
Serves:: 4

ingredients

3 lbs rabbit, cut into pieces
8 slices bacon, cut into 2-inch strips
2 medium onions, thinly sliced
1 garlic clove, finely chopped
3 medium carrots, peeled and thinly sliced
MARINADE
16 ounces dry white wine (e.g., pino grigio)
1 tablespoon extra virgin olive oil
1 teaspoon salt
6 black peppercorns
2 sprigs fresh parsley
1 bay leaf
2 garlic cloves, crushed
¹⁄₂ teaspoon dried thyme

directions

Combine the marinade ingredients and, in a large casserole dish, pour it over the rabbit. Cover with cling wrap and chill in refrigerator for 12 hours, turning the rabbit 3-4 times during the marinating process.
Dry the rabbit. Strain and reserve the marinade in the refrigerator.
Pre-heat the oven to 350 degrees F.
In a large frying pan, fry the bacon strips until they are crisp. Then remove the bacon to paper towels. In the same pan, in the bacon fat which remains, fry the onions, the chopped garlic, and the carrots for about 5-6 minutes until they are lightly colored. Then add in the rabbit pieces and brown all sides (if there is not enough bacon fat, just add a little cooking oil.).
Add the reserved marinade to the pan and bring it to a boil.
Place all pan ingredients including the liquid into a large casserole dish. Add the bacon back in and place into the pre-heated oven for about an hour (until the rabbit becomes tender.).
Serve hot.

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RECIPE SUBMITTED BY

Bone Man

I am a retired State Park Resort Manager/Ranger. Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! http://www.dnr.state.oh.us/parks/parks/shawnee.htm

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