Fricassee de Lapereau aux citrons......Fancy talk for Rabbit with Honey and Lemon

Earlier in the year I had a less than thrilling experience with rabbit. To be honest, it put me off of the great lapin for a bit. Now some time has passed and I was feeling rather adventurous & curious about rabbit.
It was decided to try it again, this time from a more trusted source.

After this most recent experience, which was very good, I know I want to try rabbit yet again. There are several recipes on my list, a French one in particular that uses red wine and mustard. I am itching to try that one with a nice Malbec or Cabernet. The quality and texture of this rabbit convinces me more than ever to buy locally raised livestock whenever I can.

This isn’t an option for everyone, I know that. I am not getting all Jamie Oliver on you with the push to spend more, to go out of your way or even raise and butcher your own dinner plans. But the difference in quality of a genuine butcher shop and that of supermarkets is markedly different.

The rabbit we purchased was whole (skinned and without the head) so it needed to be cut. This isn't like cutting a whole chicken into serving pieces and we had to consult a book to make the proper cuts. Honestly, you do need to cut it a certain way to get the saddle and forelegs to resemble the pieces properly.

Fricassee de Lapereau aux citrons

I rabbit, cut into serving pieces
2 onions chopped in slices
2 carrots, chopped roughly 1 inch thick
4 garlic cloves, peeled but left whole
Almost 2 cups of white wine
2 tablespoons honey
Fresh thyme
3 or 4 sage leaves
2 bay leaves
Salt and pepper
2 lemons, quartered

Cut up a rabbit into serving pieces. Brown in olive oil being careful not to crowd your Dutch oven so the pieces are browned evenly. Now add chopped onions, carrots and garlic. Stir gently to keep anything from burning. Now add herbs, honey and white wine. Cut lemons into quarters and add to the pan. Cover and bake for 1 hour.

Coming up next are THE best baked peaches I have ever had. Oh my, we paired it with ruby port and it was seriously one of the best desserts we've had in a long time.

Happy first week of September to you all!


~~louise~~ said...

I've been quite lucky to have had all good experiences with rabbit Tina. It's been a while though.

I was talking to the butcher in the supermarket the other day and he was telling me how the supermarkets are pushing to eliminate their jobs and have all meat shipped in packaged and ready to put in the case. I only wish he told me where hence meat will be coming from. I'm not ready to stock up on rabbit but, I will be ordering a pig this year!

Your meal looks delicious. Thank you so much for sharing. Waiting patiently for the Baked Peaches:)

Debra Eliotseats said...

It really does taste like chicken, as I recall. I haven't had rabbit in years. I drive by a farm everyday that has a sign out for "meat rabbits." I should stop.

Velva said...

I had a good experience with rabbit so I am definitely open to it. I have never prepared rabbit myself, that would definitely be interesting (smile).

I agree with you purchasing meats and other foods locally whenever possible makes for the best food even if it costs a bit more. We make decisions everyday how to spend our money and good quality food is a good investment.

Looking forward to the peach recipe. Sounds delightful.


Tina said...

I am sad to hear that Louise, about the meats being all prepacked. I think more markets will do this for cost savings.

Yes, Debra, it actually does have a bit of chicken taste. But somehow, can't put my finger on it...a little different. Definitely check out that rabbit sale!

Thanks, Velva. You are the garden guru when it comes to growing your own veggies the natural way. Love your bog posts about your garden.

Thanks all for your lovely comments!

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