Recipe for Lapin Au Vin


1 large or 2 small rabbit[s]
1 seasoned flour, for dredging
1/4 lb diced salt pork
1/4 cup shallots, chopped
1 cup mushrooms, sliced
3/4 cup chicken stock
3/4 cup dry red wine
1 1/2 oz brandy
2 teaspoon butter
2 teaspoon flour, opt'l
----IN A SPICE BAG----
1 slice lemon rind
10 peppercorns
2 parsley sprigs
2 ribs leafy celery
1 bay leaf
1 dried chile pepper, opt'l


Skin, clean, cut into pieces and dredge the rabbit[s] in flour. In a skillet render the salt pork and saute the shallots and mushrooms 5 min. If you don't have shallots, substitute mild onion plus a small clove of garlic. Remove and reserve the mushroom mixture. Saute the rabbit pieces until browned. Add the stock, wine and spice bag and simmer 1-2 hours until tender. Remove the spice bag and add the mushroom mixture 10 minutes before serving. Just before serving stir in a jigger of brandy and a swirl of butter. The gravy can optionally be thickened with a slurry of flour and water. Or the flour and butter can be made into a roux and added.

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