New recipes

Cocotte rabbit

Cocotte rabbit

I understood that it is a rabbit stew recipe very appreciated in France

  • rabbit meat
  • 3 thick slices of bacon,
  • 3 sliced ​​onions,
  • 2 cloves of garlic,
  • finely chop,
  • 3 tablespoons flour,
  • 1 cup beef broth with strained broth,
  • 60 ml red wine, dried thyme,
  • dried parsley,
  • 2 bay leaves,
  • some champignion mushrooms,
  • salt and pepper.

Servings: -

Preparation time: less than 30 minutes

HOW TO PREPARE RECIPE Lapin a la Cocotte:

Fry the bacon in a pan until the fat melts and then remove, keeping the fat in the pan. In that fat, fry the onion and garlic. Add the rabbit pieces and leave over medium heat until the meat turns golden. flour and let it brown for another 5 minutes, then add the beef soup, parsley, thyme, mushroom slices, wine and bay leaves. Cover with the lid on the pan and let it simmer for about an hour, adding the soup again if necessary. Add salt and pepper and serve with mashed potatoes or egg yolks sautéed in butter. I served it with puree and toast with butter, thyme and garlic.

Tips sites

1

the addition of mushrooms is optional and some chefs have understood that they add a little mustard to the sauce

2

along with this dish will be served slices of bread cut into triangles lightly fried and rubbed with butter, thyme and garlic.


Our cooking advice

While cooking the eyelids: In a saucepan, heat the fat of your choice (olive oil, butter…).

File the eyelids in the casserole and brown them on each side, except for the decor, for 1 to 2 minutes. Pepper. Then remove and set aside in a dish. Fry chopped onions in a saucepan.

Deglaze the casserole. Defrosting is concentrating the juices for more flavor. To do this, add half a glass of alcohol (white wine type) and cook for 5 minutes on high heat. To replace the glass of white wine, you can add fresh cream according to the desired taste.

Then add spices and condiments to enhance the flavors.
Put the eyelids in the casserole and wet with a half-height poultry broth.

Simmer the eyelids over low heat for 45 minutes, with a lid. Then serve hot on plates.

Where to buy our eyelids?

A wide selection of eyelids can be found at self-service butcher department and with your butcher chef at traditional butcher department of your large or medium area.


Rabbit scraps in the casserole

I would like to make rabbit scraps. I know you can make them in the casserole, but I don't have a recipe.
Can you help me?

Your browser cannot display this video tag.

Idea.
I only make rabbits in the casserole !!
I always make it with mustard because I love it.
So I'm going to melt butter with a little oil.
I put my rabbit pieces brushed with mustard. and I let them come back.
I add salt, pepper, thyme, white wine and a little water. I close and lo and behold, it's gone for 15 or 20 minutes (I never know, every time I look in the book of the minute casserole.)
Then when it’s cooked, I put in some fresh cream and make pasta.
It's super simple, quick to make and very good.

But you have 2 or 3 rabbit recipes on the minute casserole book. do you have the book ??

Can't find your answer?

Idea.
I only make rabbits in the casserole !!
I always make it with mustard because I love it.
So I'm going to melt butter with a little oil.
I put my rabbit pieces brushed with mustard. and I let them come back.
I add salt, pepper, thyme, white wine and a little water. I close and lo and behold, it's gone for 15 or 20 minutes (I never know, every time I look in the book of the minute casserole.)
Then when it’s cooked, I put in some fresh cream and make pasta.
It's super simple, quick to make and very good.

But you have 2 or 3 rabbit recipes on the minute casserole book. do you have the book ??

Thank you very much
this is exactly the type of research I was looking for!
Sure, I remember seeing rabbit recipes in the minute casserole book, but I don’t have it here. So thank you so much for helping me!


Old-fashioned rabbit

I found this rabbit recipe while storing it in a cellar: I came across an old recipe book from the 50's. I flipped through it and wanted to make several recipes by putting them in the taste of the day. Indeed, the old recipes are much richer in fat and poor in vegetables. Also, I’m proposing it to you, modified in my own way to make it healthier. I hope you like it. Every time I served her, she was appreciated.

Cooking is done with a minute casserole because it takes half as little cooking time. If you don't have one, it doesn't matter. Just increase the cooking time. It takes 45 minutes to 1 hour in a cast iron skillet over low heat. The procedure is the same but, check during cooking that there is no shortage of water. If you want to know more about the minute casserole and how to use it, read ours article .

I prefer to take rabbit thighs for each person because the meat on the thighs is softer and everyone has the same amount. It doesn't make you unhappy. But, that doesn't stop you from taking the pieces you want.

Rabbit is a lean meat and therefore low in calories. It is rich in protein, B, E and PP vitamins as well as minerals such as selenium and phosphorus. It is a healthy food that would be a shame to neglect. In addition it contains omega 3.


Preparation

Preparation: 10min

Cooking: 45min

Melt the butter in a saucepan and fry the chopped onion.

Add the bacon as well as the rabbit pieces. Salt and pepper.

Pour 3 cans of beer and simmer over low heat until the beer is almost evaporated.

Once the rabbit is cooked, add the last beer and set on high heat, the beer will caramelize with the bacon and rabbit.


Patrice's "Grandmother" mustard rabbit

This recipe is for premium subscribers only
you are exceptionally offered.

In a cast iron skillet, fry the rabbit pieces with the oil and butter until well browned, then set aside. Clean the mushrooms with a damp cloth and cut them in half or four depending on their size. Peel and coarsely chop the onions. Fry the bacon and onions in the rabbit cooking fat.

Flour the meat, add it to the casserole and brown it on all sides. Stir in the garnished bouquet and chili. Drizzle with wine and add the crumbled broth cube. Add the mushrooms, bring to a simmer, pepper and cover. Simmer over low heat for 2 hours, turning the pieces halfway through cooking. Mix the mustard and cream, then incorporate this mixture into the cooking juice. Stir without boiling and serve.

Julie's advice

No need to salt this dish, the broth cube and bacon take care of it. It can also be baked at 140 ° C (th. 5). You can add the rabbit liver: in this case, fry it for 5 minutes on a fairly high heat and add it to the casserole 10 minutes before the end of cooking.

Julie Andrieu's gourmet tour of France

To be published on March 17, 2016 by Alain Ducasse Edition

Photographers: Virginie Garnier and Guillaume Czerw

Available in bookstores at a price of 20 €

This recipe comes from the book "Le tour de France gourmand de Julie Andrieu" published by Éditions Alain Ducasse. See all credits

Discover 6,000 more chef recipes with the Premium Subscription


Blopinettr
| | 18/04/2021 at 2:38 p.m.

"Delicious, the rabbit isn't dry and the mustard is perfectly dosed (doesn't sting the nose but not bland either). Thank you."

Sandy
| | 07/04/2021 at 9:08 p.m.

"Great recipe, young and old loved it! Thank you."

Angeli
| | 10/04/2015 at 4:03 p.m.

"A delight, we enjoyed ourselves! Thank you."


What to do with a rabbit in tomato sauce?

As an accompaniment, you can make it simple and serve this simmered dish with spaghetti or tagliatelle, it's super good. But if you have a little more time to cook in front of you, you can also make potato gnocchi, it goes very well together.

Extra tip:
Here is my tip for cook a whole rabbit. If you're a fan of rabbit meat, you've probably heard of the mustard rabbit recipe! Here we also prepare it in a casserole, and what we do is prepare it. half a rabbit in mustard sauce and the other half rabbit in tomato sauce.
We freeze one of the two preparations, and so we have a good dish ready in the freezer for the days when we don't have time to cook. Malin no?


Love horns

Cream. Take advantage of the foliage adornments

Catch up on a missed custard

How to save her? How to catch a custard that has turned?

Appearance with salted cream

Making quiches and savory vegetable custards.

Roman ribs steamed with basil cream
Rabbit Terrine - Cooking

The assembly and the right cooking of the terrine

Rabbit anatomy

Know how to identify the different pieces of the rabbit

What wines to drink with game?

Pigeon, pheasant, marcassin, doe, deer. rare dishes for wines that know how to withstand them!


Rabbit Civet with Cocotte Minute

To change from rabbit to traditional civet, here is a more spring sauce, with white wine and tomato. The Armagnac touch gives the rabbit a fruity flavor and transforms the whole dish.

Total: 70 min

Ingredients to make this recipe for 4 people:

1 rabbit
200 g of fresh Paris mushrooms
2 glasses of white wine
2 tomatoes
100 g of bacon
3 shallots
1/2 glass of Armagnac
2 tablespoons veal stock
1 tablespoon flour
1 tablespoon oil
2 teaspoons tomato paste
2 bay leaves
1 sprig of thyme
a pinch of pepper
a pinch of fine salt

Preparation of the Rabbit Civet recipe with Cocotte Minute step by step:

1. Cut the rabbit into pieces.

2. Peel and chop the shallots. Cut the earthy foot from the mushrooms and peel them. Crush the tomatoes and set aside.

3. In a saucepan, fry the bacon and shallots, without additional fat.

4. Then remove the bacon and shallots keeping the cooking fat.

5. Add the rabbit pieces to the casserole. Stir often and brown the rabbit on all sides. Book

6. Thinly slice the mushrooms and fry them in the casserole. Salt, pepper.

7. Return the shallots and bacon. Add the crushed tomatoes, then pour in the flour in the rain and stir with a wooden spoon to make a roux.

8. Gradually wet with the wine, stirring to bind the sauce well.

9. Add the bay leaf, thyme, veal stock and concentrate. Pour the armagnac and put the rabbit back.

10. Cook covered for 40 minutes. Remember to stir frequently so that the dish does not stick to the casserole. Adjust the seasoning if necessary.

11. Serve with pasta or steamed potatoes.


Video: My sweet rabbit Cocotte (December 2021).