Lapin saute Marengo (Sauteed rabbit in tomato sauce)
- Total Time
- 1 hour
- Rating
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Ingredients
- 1young rabbit, about 2½ pounds, cleaned weight, cut into serving pieces
- Salt to taste, if desired
- Freshly ground pepper to taste
- 2tablespoons olive oil
- 1tablespoon butter
- ⅓cup finely chopped onions
- 2tablespoons finely chopped shallots
- 1teaspoon finely minced garlic
- ½pound mushrooms, thinly sliced, about 4 cups
- 3tablespoons flour
- 1cup dry white wine
- 1pound fresh tomatoes, peeled, cored and cut into cubes, about 2½ cups
- 1teaspoon tomato paste
- 4sprigs fresh parsley
- 2sprigs fresh thyme or ½ teaspoon dried
- 1bay leaf
- 2tablespoons finely chopped fresh parsley
Preparation
- Step 1
Sprinkle the rabbit pieces with salt and pepper.
- Step 2
Heat the oil and butter in a casserole and add the rabbit pieces. Cook until golden brown on one side, about four or five minutes, and turn the pieces. Cook about two minutes on the second side. Pour off the fat.
- Step 3
Add the onions, shallots, garlic and mushrooms. Stir and continue cooking about five minutes.
- Step 4
Sprinkle the flour over all and stir. Add the wine and stir to dissolve the brown particles that cling to the bottom of the casserole. Add the tomatoes, salt and pepper. Stir in the tomato paste.
- Step 5
Tie the parsley sprigs, thyme sprigs and bay leaf into a bundle and add it. Cover closely and let cook about 45 minutes. Remove the herb bundle. Sprinkle with chopped parsley and serve.
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