Lapin au Vin (Rabbit Stew)

This rustic rabbit stew is prepared in the style of that famous French classic, coq au vin
lapin au vin

Ryan Clark

This rustic rabbit stew is prepared in the style of that famous French classic, coq au vin. The braised vegetables become incredibly rich during the cooking process thanks to the bacon, bacon fat, rabbit juices, and wine. In an unusual twist, the rabbit meat actually lightens the rich vegetables, rather than the other way around.

Wine Pairings: Aged Alsatian Reisling, Pinot Gris, or Hunter Valley Semillon from Australia

This recipe is provided courtesy of Marx Foods.

6
Servings
494
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2  Cup  carrots, cut into 1/4-inch cubes
  • 1/2  Cup  celery, cut into 1/4-inch cubes
  • 1  Cup  onion, cut into 1/4-inch cubes
  • bone-in rabbit legs
  • 1 1/2  Cup  heirloom potatoes (we recommend purple majesty potatoes, Désirée potatoes, or all blue potatoes)
  • 3/4  Pounds  thick cut wild boar bacon or kurobuta pork bacon
  • 2  Cups  white wine (we recommend Alsatian wine, Reisling or Muscat)
  • 3  Tablespoons  fresh marjoram, chopped off the stem
  • Chicken stock to prevent liquid from simmering down too far (as needed)
  • Salt and pepper, to taste

Directions

Preheat your oven to 350 degrees.

Remove any visible silver skin or excess fat from the surface of the rabbit legs.

Cut the bacon into ½” slices and add to a dry skillet.

Cook the bacon over medium-low heat to render its fat out.

Once the bacon is crispy, but not crunchy, remove it from the pan and reserve, leaving the fat in the pan. Turn the heat up to medium and add the rabbit legs.

Brown (sear) the rabbit legs on each side.

Remove the rabbit. Add the carrot, onion, and celery to the skillet. Brown the vegetables, stirring occasionally.

Cut the potatoes into ½” cubes.

Deglaze the pan with the white wine and add the marjoram and potatoes.

Bring the stew base to a simmer and carefully nestle the rabbit legs in so they are partially covered by the liquid. Add any juices that have gathered on the resting plate and the reserved bacon.

Put the lid on the skillet and transfer it to the oven for 45 minutes to an hour (until the rabbit is cooked through).

Remove the skillet from the stove, and check the stew for consistency. If it looks a little dry, you can add chicken stock and simmer it briefly on the stove.

Taste the stew for seasoning, and add salt and pepper to taste. Serve.

Nutritional Facts

Total Fat
26g
37%
Sugar
6g
7%
Saturated Fat
8g
33%
Cholesterol
85mg
28%
Carbohydrate, by difference
23g
18%
Protein
31g
67%
Vitamin A, RAE
9µg
1%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
66mg
7%
Choline, total
81mg
19%
Fiber, total dietary
3g
12%
Folate, total
31µg
8%
Iron, Fe
2mg
11%
Magnesium, Mg
36mg
11%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
387mg
55%
Selenium, Se
41µg
75%
Sodium, Na
839mg
56%
Vitamin D (D2 + D3)
1µg
7%
Water
115g
4%
Zinc, Zn
3mg
38%

Rabbit Stew Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Rabbit Stew Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.

Rabbit Stew Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.