Recipes of the month

Lapin a La Cocotte - French Rabbit Stew


  • 1(2 1/2 lb) rabbit, quartered

  • 3slices bacon, cut in thirds

  • 1 1⁄2cups sliced onions

  • 2garlic cloves, minced

  • 3tablespoons flour

  • 1cup beef broth

  • 1⁄4cup red wine

  • 1teaspoon dried thyme

  • 2teaspoons dried parsley

  • 2bay leaves

  • salt and pepper

Rabbit is truly delicious and very lean - yet rich-tasting. This is a delicious preparation with bacon and red wine and tastes best with mashed potatoes or buttery egg noodles. It doesn't take long to prepare, but long slow cooking does make it even better.



  • In a large skillet or medium-sized Dutch oven, cook bacon until done; remove bacon with a slotted spoon and reserve for another use (for a salad, etc).

  • In the bacon drippings, cook the onion and garlic until transparent. A.

  • dd the rabbit pieces and saute over medium heat until rabbit is golden.

  • Sprinkle on the flour and continue to brown rabbit for another 5 minutes or so, then add the beef broth, red wine, thyme, parsley and bay leaves.

  • Cover and simmer over low heat for about an hour, adding more broth if necessary. Salt and pepper to taste (with the bacon drippings, not much salt is needed). Serve with mashed potatoes or buttered egg noodles.


Rabbit Paprika



  • 7tablespoons butter

  • 1large red onion, thinly sliced

  • 1 1⁄2cups chicken stock

  • 1bay leaf

  • 4teaspoons sweet paprika

  • 1teaspoon caraway seed

  • 1teaspoon white pepper

  • 1teaspoon black pepper

  • 1⁄4teaspoon cayenne pepper

  • 5lbs rabbit, cut into 8 pieces

  • 1tablespoon salt

  • 3⁄4cup sour cream

I love rabbit. It's tasty and low in fat and lends itself to as many recipes as chicken (in fact, try replacing rabbit in your favourite chicken recipe). This recipe is especially flavourful. A great winter meal to have in front of the fireplace.



  • Melt 4 tblsps of the butter in a Dutch oven over high heat.

  • When foam subsides, add onion slices, Saute, stirring frequently, until onion begins to wilt, about 2 minutes.

  • Add 1/3 cup of stock and bay leaf; heat to boiling.

  • Reduce heat to very low; cook, uncovered, stirring occasionally, for 30 minutes.

  • Combine 1 tsp of paprika, caraway seeds and 3 peppers in a small bowl.

  • Melt remaining 3 tblsps butter in large skillet over medium-high heat.

  • When foam subsides, saute rabbit, in 2 batches if necessary, 3 minutes on each side.

  • Sprinkle pieces evenly with spice mixture.

  • Reduce heat to medium; continue to saute until browned, about 5 minutes.

  • Transfer rabbit to casserole with onions.

  • Pour remaining stock in skillet; heat to boiling, scraping bottom and sides of skillet to loosen browned bits.

  • Add contents of skillet to casserole along with salt; heat over high heat to boiling.

  • Reduce heat to very low and simmer gently, covered, till rabbit is very tender, about 2 ½ hours.

  • When rabbit is done, transfer to a serving platter mounded with egg noodles.

  • Keep warm in oven.

  • Increase heat under casserole to medium.

  • Heat sauce to simmering.

  • Whisk in remaining paprika and sour cream; do not allow sauce to boil.

  • Remove from heat; taste for seasoning and adjust (sauce should be spicy).

  • Pour over rabbit and noodles and serve.