Comments on: Lapin a La Cocotte…French Rabbit Stew

By: P ~ The Saucy Southerner

P ~ The Saucy Southerner — Fri, 04 Mar 2016 20:22:36 +0000

I’m so happy you’ve enjoyed it! I love that you added more wine. Because, of course! P~

By: Jen

Jen — Fri, 04 Mar 2016 20:16:14 +0000

Just thought I’d post that I’ve made this recipe several times and LOVE it. I’ve served it to friends and family and it’s always a hit. Plus, it’s unusual enough to be memorable. Here’s a post of my last dinner party, driven by this recipe: http://www.jenosmon.com/blog/a-french-dinner-party-for-two-london-friends/

Thank you!

By: P~

P~ — Thu, 18 Jul 2013 23:12:13 +0000

Thanks, Sarah, for your comment! I’d jut bet the duck fat would make this absolutely fantastic! I’m definitely going to try using some the next time I make this dish! P~

By: Sarah

Sarah — Thu, 18 Jul 2013 23:08:53 +0000

This rabbit looks really good, I’m going to try it tonight!
To avoid the browning of onions and garlic, I first fry the meat in fat (either olive oil if the stew is “mediterrannean style”, or duck fat/butter otherwise). Once the meat is brown on all sides, I remove it from the pan, and then I add onions/garlic. 🙂

By: P~

P~ — Mon, 26 Sep 2011 18:16:15 +0000

Thank you, Steve! Hmmm…I’d never thought to put out a call for game…nice idea! 😉 P~

By: Steve Brown

Steve Brown — Mon, 26 Sep 2011 18:12:35 +0000

Paula – what a delight! Thanks to Byron for putting this url in the LRO Fishing Report today; it’s a new facet of you I would never have known about. Think about all the LRO readers that can provide wild rabbit…

By: P~

P~ — Fri, 23 Sep 2011 18:15:59 +0000

Surprisingly, Mark, I found it at Kroger. 🙂 P~

By: Mark Brown

Mark Brown — Tue, 20 Sep 2011 15:18:46 +0000

This looks so good. Where did you find good rabbit? High St Market?