Braised Rabbit Coq Au Vin
Ingredients
- 8 piece rabbit thighs, skin on
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cup all-purpose flour, plus 2 tbsp extra
- 1 whole egg
- 2 tbsp whole milk
- 12 oz bacon, chopped
- 2 cup pearl onions, peeled
- 1 lb domestic mushrooms, thinly sliced
- 0.3 cup shallots, chopped
- 2 tbsp garlic, chopped
- 1 tbsp fresh thyme, chopped
- 2 whole bay leaves
- 3 cup fruity Riesling wine
- 2 cup brown chicken stock
- 2 tbsp unsalted butter
- 1 tbsp fresh parsley, finely chopped
Instructions
- 1
Season the rabbit thighs with salt and pepper. Set up a breading station: seasoned flour in one dish, a whisked egg and milk mixture in another.
- 2
Dredge each rabbit piece in the flour, dip in the egg wash, then dredge again in flour.
- 3
In a large oven-safe skillet with a lid, render the bacon over medium heat until crispy, about 6 to 8 minutes. Remove the bacon and reserve.
- 4
In the hot bacon fat, lay the rabbit pieces skin-side down and brown for 3 to 4 minutes on each side. Remove and set aside.
- 5
Add the pearl onions to the fat and sauté for 2 minutes. Add the mushrooms, shallots, and garlic. Sauté for 2 more minutes. Season with salt and pepper.
- 6
Add the thyme, bay leaves, and the rabbit back to the skillet. Pour in the Riesling and chicken stock. Bring to a simmer, cover, and cook until the rabbit is very tender, about 30 to 35 minutes.
- 7
Remove the rabbit pieces. Blend the remaining flour and butter together into a smooth paste (beurre manié). Whisk it into the hot cooking liquid. Simmer for 3 to 4 minutes until the sauce thickens.
- 8
Return the rabbit and reserved crispy bacon to the pan. Cook 5 more minutes. Remove bay leaves. Stir in chopped parsley and serve over egg noodles or crusty bread.