Classic Lapin Au Vin – A Rustic Stew Recipe

Lapin au vin is a rustic stew based upon the French classic, coq au vin. The vegetables and rabbit are slowly braised in a rich broth of chicken stock and white wine. The real secret behind this recipe and many other similar French recipes is the practice of stewing the meat in the wine. While the chicken version can be traced all the way back to Roman times, when France was joined with Gaul, rabbit has also been a common ingredient. Since rabbits could be caught anytime, they may have been a more common dish. The French actually have many recipes for rabbit; this is just one that is especially tasty.

It is very important to remember to braise the rabbit slowly over low or medium heat. Cooking too quickly during browning can make the meat stringy and dry. Since rabbit is not cooked in the skin like chicken, there is no natural fat to moisten the meat as it cooks. Adding some acidic liquid to the braising pot will help to tenderize the meat, and adding fat, as we suggest in the recipe, keeps it moist and tender. Take your time during the browning phase and let it cook gradually. Rushing will create a tasteless, dry result.

Serve lapin au vin on its own or with some fragrant French bread. A green salad would also help cut a little of the richness of the sauce. This is an excellent recipe for diners who are not sure they want to eat rabbit. The meat is tender and full of flavor. Since it is all cut up, there are no reminders of what everyone is really eating. You can also make this recipe with red wine, if you prefer. Both versions are very tasty. Use the wine you like to drink. Never make a dish like this with cooking wine. Always use drinking wine instead.

Photo Description:

This is a very rich stew made with rabbit. Based upon the classic French coq au vin, lapin au vin uses many of the same techniques to create a succulent rabbit stew. We have added earthy mushrooms, sweet carrots, and tender potatoes to this stew to make a meal in a pot. The rabbit will soak up the combined flavors, creating a delicacy you will not believe. True to form for many French stews, this recipe is full of amazing flavor that will make you want seconds. The rich taste is perfect on its own or served with a side of mashed potatoes or rice.