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Lapin à la Cocotte

Serves 4 to 6 Entree meat

Lapin à la Cocotte

Lapin à la Cocotte hails from the rustic heart of French country kitchens, where it is a staple of everyday life. This dish is a comforting call to the table, inviting all with its rich, savory presence. It embodies the essence of home-cooked simplicity, often prepared when families gather for a meal that doesn't require ceremony, just good company and hearty flavors.

The taste is a delightful blend of tender rabbit, earthy mushrooms, and smoky bacon, all brought together by the warmth of shallots and a splash of dry white wine. The tomato paste provides a subtle depth, while parsley adds a fresh finish. Each bite is a journey through layers of flavor, seasoned simply with salt and black pepper, offering a dish that feels both familiar and satisfying.

Ingredients

  • 1rabbit — cut into serving pieces
  • 200 gbutton mushrooms — quartered
  • 150 gsmoked bacon — diced
  • 2shallots — minced
  • 250 mldry white wine
  • 250 mlchicken stock
  • 2 tbsptomato paste
  • 2 tbspbutter
  • 2 tbspparsley — chopped
  • to tastefine salt and black pepper

Method

  1. Begin by cutting the rabbit into serving pieces. Season each piece with fine salt and black pepper. Heat 2 tablespoons of butter in a large, heavy-bottomed cocotte or Dutch oven over medium-high heat. Brown the rabbit pieces in batches, ensuring not to overcrowd the pan. Cook each side until a deep golden color develops, about 4-5 minutes per side. Remove the browned pieces and set them aside.
  2. Dice 150 g of smoked bacon and add it to the same cocotte. Cook over medium heat until the bacon renders its fat and turns crispy. Slice 2 shallots thinly and add them to the pan, stirring to coat them in the bacon fat. Cook until the shallots become translucent and start to caramelize, about 3-4 minutes.
  3. Clean and quarter 200 g of button mushrooms. Add them to the cocotte with the shallots and bacon. Sauté the mushrooms until they release their moisture and begin to brown, absorbing the flavors from the pan. Stir occasionally to prevent sticking.
  4. Stir in 2 tablespoons of tomato paste, mixing it with the vegetables and bacon to coat them evenly. Pour in 250 ml of dry white wine, scraping up any browned bits from the bottom of the pan to deglaze. Allow the wine to simmer until it reduces by half, intensifying its flavor.
  5. Return the rabbit pieces to the cocotte, nestling them among the vegetables. Add 250 ml of chicken stock, ensuring the liquid covers the rabbit about halfway. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the cocotte and let it cook for about 45 minutes, or until the rabbit is tender and the sauce has thickened slightly, coating the back of a spoon.
  6. Once cooked, remove the cocotte from the heat and let the dish rest for a few minutes. This allows the flavors to meld and the meat to relax. Taste and adjust the seasoning with more salt and black pepper if needed. Finely chop 2 tablespoons of parsley and sprinkle it over the dish before serving.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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