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Rabbit Stew, a French delicacy

2016-08-15
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Monday August 15, 2016
  • Comments : 19 Comments
  • Languages :  English  |   Français
  • Share This Recipe

   La version Française se trouve ICI
The rabbit stew, a French delicacy recipe that Madame d'Aubery taught me 


Rabbit Stew of Madame d’Aubery

Source of the recipe

One of the first recipes that Madame d’Aubery taught me… A delicious dish that she used to cook perfectly !

She actually got the recipe from a chef working at a top restaurant in Lyon, France.

Not sure how she was able to get the recipe ( during those times, recipes from top restaurants were such a secret that it was considered a real miracle to get them ). As she was a restaurant owner, I guess she used some sort of mafia amongst the cooks to steal those recipes ?

Rabbit Stew of Madame d’Aubery

Ingredients

Rabbit Stew of Madame d’Aubery 
4 lbs 7 oz Rabbit (2 kilograms)

½ Cup Olive Oil

2 Tablespoons Butter (30 grams)

2 tablespoons of Flour

½ Cup Cognac or Brandy

2 Onions

5 Garlic Cloves

½ Cup Bacon

1 tablespoon of Tomato Paste

A small quantity of Thyme

A small quantity of Laurel (Bay) leaf

4 ¼ Cups Red Wine (1 Liter)

A small quantity of Water

3 Carrots

10 Button Mushrooms

1 pinch of Salt

1 pinch of Pepper

Steps

Rabbit Stew of Madame d’Aubery

Cutting the meat

If your

Rabbit

doesn’t come cut, you will need to cut it yourself, which is more complex than let’s say, chicken…

This video shows you how to proceed
Warm in a dutch oven the

Olive Oil

(½ Cup) and the

Butter

(2 Tablespoons or 30 g) and then brown the

Rabbit

(4 lbs 7 oz or 2 kg) until lightly colored

Rabbit Stew of Madame d’Aubery
Brown on all sides, but do not fully cook the meat !

Rabbit Stew of Madame d’Aubery
Add the

Flour

(2 tablespoons) and stir

Rabbit Stew of Madame d’Aubery
Rabbit Stew of Madame d’AuberyDeglaze with the

Cognac or Brandy

(½ Cup)
Rabbit Stew of Madame d’AuberyKeep scraping the bottom of the dutch oven : this will release flavors and will avoid to burn the sauce.

The juices that stick to the bottom (‘sucs’ in French) are one the secret for a super tasty sauce : You have to continuously scratch the bottom to release them into the sauce, otherwise they stay, stick, and burn
Rabbit Stew of Madame d’AuberyAdd the diced

Onions

(2) and the diced

Garlic Cloves

(5) and stir
Rabbit Stew of Madame d’AuberyAdd in the

Bacon

(½ Cup) and cook for

5 minutes


Rabbit Stew of Madame d’AuberyKeep scraping… that will make your sauce tastier
Rabbit Stew of Madame d’AuberyAdd in the

Tomato Paste

(1 tablespoon) and stir
Add in the herbs :

Thyme

,

Laurel (Bay) leaf

and others…

Rabbit Stew of Madame d’Aubery
Starts to smell delish in the house !

Rabbit Stew of Madame d’Aubery
Rabbit Stew of Madame d’Aubery

The wine

Time to pour in the

Red Wine

(4 ¼ Cups or 1 Liter) : lower the heat to low/medium. Make sure to cover the meat with the

Red Wine

, and if not fully covered with the liquid, pour in some

Water

.

If you want to be super technical, you would follow Thomas Keller’s advice (the Californian chef with 3 Michelin stars restaurants) : He recommends to boil and flambé the wine prior to using it. Madame d’Aubery was not doing it. Up to you !
Rabbit Stew of Madame d’AuberySlice and add in the

Carrots

(3)
Rabbit Stew of Madame d’AuberyLower the heat, reduce to a simmer
Rabbit Stew of Madame d’AuberyMake sure you are covering…

Long cooking

The stew must cook for

2 hours

.

Make sure the stew is on a simmer, you want to avoid cooking on a high heat if you really want to make the rabbit meat tender and falling off the bones !

At some point, add the

Salt

(1 pinch) and the

Pepper

(1 pinch) (but not at the very beginning as the salt and pepper could become overpowering after evaporation)

You may bake in the oven as well

Rabbit Stew of Madame d’Aubery
Rabbit Stew of Madame d’Aubery

After the cooking time

After it is fully cooked, use a sieve to filter the juice
Rabbit Stew of Madame d’Aubery

The sauce

To make the sauce, place into a blender and blend :
  • The juice
  • Half of the cooked carrots
  • Half of the cooked onions
  • A few bacon strips
Madame d’Aubery didn’t add in the

Button Mushrooms

(10) directly… She would sauté them first in a skillet with butter

Rabbit Stew of Madame d’Aubery
Rabbit Stew of Madame d’AuberyThen she put everything together in the dutch oven : the mushrooms, the blended sauce and the meat with the vegetables
Rabbit Stew of Madame d’Aubery

Rest

Madame d’Aubery had a secret : she would not eat this delicious recipe the same day : she would refrigerate the dish overnight before serving it to her guests the next days :

I tested and compared the tastes, and indeed, the sauce texture is thicker and the taste of the stew is more developed when you wait for a full day…
A real delicious treat… like in French restaurants

The result and the pix




Comments for This Recipe

19 Comments
  1. On Sunday February 12, 2017
    A Little Girl wrote:
    This was the first time I tasted rabbit, let alone prepared it. I am pleased to report it was falling off the bone and delicious.
  2. On Monday February 13, 2017
    François answered:
    Thank you "A Little Girl", I'm glad you savoured it
  3. On Wednesday May 31, 2017
    MARIANNE E. KING wrote:
    this is the first time I made it the french way. I am used to do it the way my mother taught me from the Netherlands. This recipe is fantastic and would recommend it to everyone who likes to cook and also eat rabbit.
    Glad I found this on the internet.
    Thanks for sharing.
  4. On Thursday June 1, 2017
    François answered:
    Thanks for commenting Marianne and glad you savoured it !
  5. On Monday January 8, 2018
    A Piceno wrote:
    Hello, I have a couple of questions:
    1) I'm unable to use 4-1/4 cups of wine due to an allergy. What else can I use to replace it?
    2) How much Thyme is used in terms of a teaspoon?
    Thank you.
  6. On Wednesday January 10, 2018
    François answered:
    Hi

    I am not sure how to substitue wine, as it is the esential ingredient for the taste here.

    Are you allergic to Beer as well ? There is a Belgian recipe called "Carbonade Flamande" that is cooked with Belgian beer. You may replace the meat with rabbit as well.
    hope this helps
  7. On Sunday February 11, 2018
    Thomas wrote:
    Is there really no added salt in this stew?
  8. On Sunday February 11, 2018
    François answered:
    There is salt indeed, "en quantité suffisante" in French, which means "in sufficient quantities", along with pepper.

    Nice catch, I will add salt and pepper to the ingredients
  9. On Monday February 26, 2018
    Mailiis wrote:
    Delic! My husband despises wine and went for seconds. 😁 I served it with rice. Thank you so much for sharing.
  10. On Tuesday February 27, 2018
    François answered:
    Rice is indeed a good idea to serve this dish with!
  11. On Wednesday March 7, 2018
    david adams wrote:
    TO STRETCH THIS RECIPE, I ADDED BEEF BROTH AND 1/2 CUP BARLEY. DELICIOUS!
  12. On Friday March 9, 2018
    François answered:
    That's a bit of a stretch as beef is not rabbit, and barley is not used widely in French cuisine.

    But if it tastes good, nobody will complain !
  13. On Tuesday March 13, 2018
    Josh wrote:
    how many servings does this make?
  14. On Tuesday March 13, 2018
    Josh wrote:
    I'm intending on serving six.
  15. On Wednesday March 14, 2018
    François answered:
    I would say 3 to 4 but could be a stretch based on how hungry people are...
  16. On Saturday June 2, 2018
    Berenice wrote:
    Wonderful meal !
    My first attempt at preparing rabbit stew and I followed your recipe. My family loved it! Everyone had second helpings.
    Thank you.
  17. On Monday June 4, 2018
    François answered:
    Thanks Berenice, I'm glad you liked it
  18. On Sunday August 5, 2018
    Erica wrote:
    I’m curious what the benefits are to boiling & flambéing the wine first, especially when it simmers so long? Excited to make this tomorrow and serve on Monday!
  19. On Tuesday August 7, 2018
    François answered:
    Chefs like Thomas Keller or Bocuse claim that flambé the wine first removes the acidity. The dish tastes better

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What to cook with...

Crème de coco

,

Celery

,

5 spice powder

,

Almond extract

,

Almond paste

, Almond powder,

Almonds

, Avocado,

Basil

,

Beef

,

Beef stock

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

,

Carrots

, Chicken,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

,

Choux dough

, Cilantro, Cinnamon,

Cloves

,

Coconut

,

Coconut bavarian cream

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin,

Diced bacon

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger,

Glucose

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

,

Ladyfingers

,

Lamb

,

Lard

,

Laurel (bay) leaves

,

Leeks

,

Lemon

,

Lobster

,

Madeira

,

Malibu spirit

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

,

Milk chocolate

,

Milk powder

,

Mint

,

Mushrooms

,

Nutmeg

,

Olives

, Onions,

Orange juice

,

Orange zests

, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Passion fruit

,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

,

Pineapple

,

Pistachio paste

,

Pistachios

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raspberries

,

Red wine

,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

, Rum,

Rye flour

,

Sablée Dough

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

,

Shallots

, Soy sauce,

Spinach leaves

,

Strawberries

,

Strawberry jam

,

Sweet Tart Dough

,

Syrup

, Thyme,

Tomato paste

,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yoghurt

,



4 lbs 7 oz Rabbit (2 kg)

½ Cup Olive Oil

2 Tablespoons Butter (30 g)

2 tablespoons of Flour

½ Cup Cognac or Brandy

2 Onions

5 Garlic Cloves

½ Cup Bacon

1 tablespoon of Tomato Paste

A small quantity of Thyme

A small quantity of Laurel (Bay) leaf

4 ¼ Cups Red Wine (1 Liter)

A small quantity of Water

3 Carrots

10 Button Mushrooms

1 pinch of Salt

1 pinch of Pepper