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Rabbit Coq Au Vin

Yield: 4 servings

Ingredients and directions for this recipe

8 Rabbit thighs; skin on
Salt; to taste
Freshly-ground black pepper;
-to taste
2 c Flour; plus
2 tb Flour
1 Egg
2 tb Milk
12 oz Bacon; chopped
1 pt Pearl onions; peeled
1 lb Domestic cap mushrooms;
-thinly sliced
1/4 c Chopped shallots
2 tb Chopped garlic
1 tb Chopped fresh thyme
2 Bay leaves
3 c Fruity Riesling Wine
2 c Brown chicken stock
2 tb Butter
1 tb Finely-chopped parsley

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 mani?). 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. This recipe yields 4 servings.

See also:
Previous recipe Rabbit Chasseur
Next recipe Rabbit Curry

Or try one of these recipes:
Mallard With Apples And Ginger
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