| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Fruits, Meats |
|
Emlive08 |
4 |
servings |
INGREDIENTS
| 8 |
|
Rabbit thighs; skin on |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
c |
Flour; plus |
| 2 |
tb |
Flour |
| 1 |
|
Egg |
| 2 |
tb |
Milk |
| 12 |
oz |
Bacon; chopped |
| 1 |
pt |
Pearl onions; peeled |
| 1 |
lb |
Domestic cap mushrooms; thinly sliced |
| 1/4 |
c |
Chopped shallots |
| 2 |
tb |
Chopped garlic |
| 1 |
tb |
Chopped fresh thyme |
| 2 |
|
Bay leaves |
| 3 |
c |
Fruity Riesling Wine |
| 2 |
c |
Brown chicken stock |
| 2 |
tb |
Butter |
| 1 |
tb |
Finely-chopped parsley |
INSTRUCTIONS
Season the rabbit with salt and pepper. In a shallow pan, add 2 cups of the
flour. Season with salt and pepper. In another shallow bowl, whisk the egg
and milk together. Season with salt and pepper. Dredge the rabbit in the
seasoned flour. Dip the rabbit in the egg wash, letting the excess drip
off. Dredge the rabbit back in the seasoned flour, coating completely. In a
large hot oven-proof skillet with a lid, render the bacon until crispy,
about 6 to 8 minutes. Remove the crispy bacon from the pan and reserve. Lay
the rabbit, skin-side down in the hot bacon fat and brown the rabbit for 3
to 4 minutes on each side. Remove the rabbit from the pan and set aside.
Add the onions to the bacon fat and saute for 2 minutes. Add the mushrooms,
shallots, and garlic. Saute for 2 minutes. Season with salt and pepper. Add
the thyme and bay leaves. Add the rabbit to the vegetable mixture. Add the
wine and chicken stock. Bring the liquid up to a simmer and cover. Cook the
rabbit until very tender about 30 to 35 minutes, skimming off the fat.
Remove the rabbit pieces from the pan and set aside. Blend the remaining
flour and butter together into a smooth paste (beurre manié). Whisk the
paste into hot liquid. Bring the liquid to a simmer and cook for 3 to 4
minutes. Add the rabbit back to the pan and continue to cook for 5 minutes.
Stir in the parsley. Season with salt and pepper if needed. Serve the Coq
Au Vin in individual bowls with crusty bread. Garnish with the reserved
crispy bacon. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B72)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-08-1999
Recipe by: Emeril Lagasse
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