Rabbit Cooked in Wine

In French it would be called lapin au vin, "rabbit with wine." You can cook this recipe substituting chicken and you'll have coq a vin. :-)

1 rabbit, cut up
2 T. cooking oil
1 small onion, chopped
1/2 C. white wine (Chardonnay, sauterne, sherry, whatever)

Season flour with salt and pepper, place it in a plastic bag and shake rabbit pieces in it until they are coated.

Saute rabbit pieces in preheated oil over medium heat until lightly browned, then add onion and continue cooking until onion is limp. Add wine, cover and simmer about 30-40 minutes over low heat until rabbit is done. Check frequently to ensure that rabbit does not over cook and add more wine as required.

Serving suggestion: salad, rice and a vegetable. White wine, perhaps a chardonnay or a reisling.

About lucky charms: Remember that rabbits have four lucky rabbit's feet, so what does that say about luck? Happy Easter! ;-)

Note that supermarkets—at least in Los Angeles—do not stock rabbit, but a rabbit may be ordered usually for next day delivery. Supermarket rabbits come skinned and cut up into pieces, so you won't have to look at anything that looks like Thumper. The meat is a bit darker and more moist than chicken. And you get twice as many drumbsticks! :-)

Credit: From my mom!

Filed under Miscellaneous   Tagged family recipe, rabbit, dinner