J. Child’s Lapin au Saupiquet (Rabbit Marinated in Vinegar and Herbs, and Stewed in Red Wine)

Rabbit in Red Wine Sauce

Rabbit in Red Wine Sauce

Happy New Year, dear readers! Can you believe the holidays have come and gone? I honestly still cannot wrap my head around it. I only realized Christmas was approaching about 10 days before! I am going to just blame it on the sunny CA weather šŸ™‚ Thank God for Amazon Prime and craft businesses dedicated to the satisfaction of their customers, otherwise Santa wouldn’t have made it! The beginning of the cold weather in Chicago was always an indication of the approaching holidays. Dreams of sipping hot cocoa or mulled wine while cooking and enjoying the snowy views from the warmth of my apartment on the holiday days off, was what made the cold more bearable. In Los Angeles, that was not necessary this year as the temperature spiked to 80F on Christmas day, so we spent the day as you may expect, at the beach! šŸ™‚ The dolphins were enjoying either the weather or the weekday traffic, and they put up quite a show splashing around close to the shore!

What more can one want on Christmas day? Oh, right, dinner šŸ™‚ We already had a bunny chillin’ in the freezer so I decided to make Julia Child’s stewed rabbit. The first time I made it, a few years ago for Thanksgiving, finding the recipe was quite the struggle! It turned out that it wasn’t in Volume 1 of Mastering the Art of French Cooking, and nowhere to find on google! After a trip to the local Borders, before they closed down, revealed the recipe in Volume 2! This again is a multiple pots recipe, but it wasn’t too bad. Rabbit tastes at its best when it’s running in the wild enjoying itself, but I am not sure where you could find one of those, so we had to settle for second best, slightly chicken-tasting farmed rabbit! Still, the sauce is so flavorful that it makes up for the shortcomings of the farmed rabbit.

When I was a kid, we used to have roasted rabbit almost weekly since my grandfather was raising them. It took me quite a few years before I realized that I was eating one of the cute bunnies I was playing with! Eventually, my grandfather got rid of the rabbits and now we only indulge occasionally. I keep reading that it’s good for kids to hang out with animals and see where their food comes from, but if my experience is the norm, trust me they won’t make the connection until older! Not to mention, my parents were pros at making up stories about where the food came from. My sister kept threatening to become a vegetarian after we’ve eaten too many of her favorite hens, but my mom tricked her quite a few times. I mean, how can you tell that the piece of featherless chicken in your soup came from your favorite hen when your mom promises she’s out there happily laying eggs?

Recipe notes: Rabbit has to be marinated for at least 24 hrs so plan accordingly. Rabbit might look quite similar to the cute little bunnies when defrosted, so be prepared for this!

Ingredients (~4 servings):

Marinade:

  • 1/2 cup red wine vinegar
  • 1/2 tsp pepper
  • 3 Tb olive oil
  • 1/2 cup chopped onion
  • 2 garlic cloves, smashed
  • 4 juniper berries
  • 1/2 tsp oregano
  • 1-2 bay leaves
  • 1/2 tsp thyme, chopped
  • 1 rabbit, cut-up

Braising Sauce:

  • 4 oz bacon
  • 2 Tb olive oil
  • 1 cup chopped onions
  • 3 Tb flour
  • 1 bottle of whine (I used Cotes-du-Rhone)
  • 2 cups chicken stock
  • tenderized prunes: 20 prunes, 1/4 cup cognac, 1/2 cup stock, 2 Tb butter

Cut up the rabbit. I am not an expert, but basically you have to remove the legs, rib, loin, and then cut the loin and the rib in two. The ribs don’t have much meat, but I still use them for flavoring the sauce. Place the rabbit pieces in a large casserole. Mix the marinade ingredients in a bowl.

rabbit marinade

rabbit marinade

Pour the marinade over the rabbit. Cover the bowl, refrigerate, and baste/flip the rabbit in the marinade occasionally. Marinate for ~ 24 hrs.

rabbit in marinade

rabbit in marinade

When you’re ready to cook the rabbit, start by pre-heating the oven to 450F. Remove rabbit pieces from the marinade (preserve the liquid) and pat dry with paper towels.

Heat a oven-proof casserole over medium heat. Brown the bacon in the olive oil. Add onions and cook until tender (5-10 min). Transfer bacon and onion to a bowl. Leave fat in the pan. Add more oil to cover the bottom if necessary. Brown the rabbit pieces on all sides, making sure you don’t get splashed with any of the hot oil! Season with salt.

rabbit-4

pan-fried rabbit

Sprinkle half the flour. Shake. Sprinkle the remaining flour and shake again. You may want to move the rabbit pieces around if shaking is not enough to evenly distribute the flour.

floured rabbit

floured rabbit

Place the pan in the oven and brown the rabbit for 5 minutes. Toss rabbit and return to oven for an additional 5 minutes. Remove pan from oven and reduce oven temperature to 350F.

oven browned rabbit

oven browned rabbit

While the rabbit is browning, heat up a skillet on medium-high heat. Add the marinade and boil until almost all the liquid is gone. Add wine and reduce by half. Add the stock, bring to a boil, and then add to the casserole. Add the onion and bacon as well and stir until is all mixed.

rabbit-7

Bring pot to simmer on the stove top and then move to the 350F oven. Stew for about 1 hour, or until the rabbit is tender.

stewed rabbit

stewed rabbit

When rabbit is close to being done, tenderize the prunes by simmering them in the cognac, stock, and butter, for about 10 minutes. This smelled so good, I almost wanted to be one of those prunes swimming in buttery cognac sauce šŸ™‚

prunes in cognac sauce

prunes in cognac sauce

Remove rabbit pieces from the sauce and keep warm on a platter.

rabbit pieces

rabbit pieces

Remove bay leaves and bring the rabbit sauce to simmer. Skim off the fat. Boil down until you have about 2 cups of thick sauce. Add the prunes in their sauce and simmer for a few more minutes. Adjust seasoning.

red wine prune sauce

red wine prune sauce

Spoon sauce over rabbit pieces. Serve with your favorite sides (we had potatoes and brussels sprouts) and a glass of red wine!

This is a nice way of preparing the rabbit if you have the time. The sauce is delicious, and the prunes are to die for! Another great recipe from Julia Child šŸ˜‰

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12 Responses to J. Child’s Lapin au Saupiquet (Rabbit Marinated in Vinegar and Herbs, and Stewed in Red Wine)

  1. Lovely post, Andreea. I enjoy rabbit and definitely need to give this a try.

  2. Stephanie says:

    noooooooo poor Bunny!!!

  3. I can’t believe your parents told fibs about the animals you were eating! That’s sad! For Christmas we enjoyed a leg of lamb that my mom raised last spring — of course, we’re adults, but respected so much the connection between those cute lil lambs and the magnificent feast on our plates. I also can’t believe you had 80 degrees and dolphins on your Christmas day! Wow, I can hardly wrap my head around that one šŸ˜‰

    The prune sauce indeed sounds amaaaazing and the stewed rabbit must have been an amazing feast! I have never prepared rabbit myself but love it every time I can order it at a restaurant. Great recipe from Julia and you šŸ™‚

    • I think my parents were pretty desperate to get my sister to eat! Speaking of lamb, one year after Easter I believe the lamb was sent back to the shepherd because we got too attached to it šŸ™‚ We did have lamb chops for new year’s this year, from ideally happy New Zealand lambs courtesy of Trader Joe’s.
      Yes, Christmas was a little strange šŸ™‚
      If you do decide to make rabbit yourself, this is a good recipe. I also like ordering it in the restaurant since it is a bit less traumatizing!

  4. I didn’t know Trader Joe’s carried happy lamb meat! That’s great to know. What an amazing place, TJ’s šŸ™‚ I always find something wonderful & affordable there!

  5. karen grider says:

    This has been so fun to cook and smells wonderful. I’ll know if it tastes just as great in about an hour. Thanks!!!

  6. Phil Smith says:

    was thinking about using apricots instead of prunes. Do you think this will ruin it?

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