Tuesday, April 06, 2021

Easter lunch: the main course

Our plat principal (main course) on Sunday was rabbit. It's a dish called lapin en gibelotte, a kind of fricasee or stew made simply with smoky bacon, aromatic vegetables, mushrooms, and wine. And a whole rabbit, of course.

The browned rabbit pieces, herbs, and vegetables, just before the marinade was added.

Ken cut up the rabbit then marinated it in a dry rosé wine along with herbs (leek tops, celery tops, parsley, bay leaves, and thyme), garlic, and carrots. After a couple of hours, he strained the rabbit pieces and browned them, then added the marinade to the pan and let it simmer until the meat was tender. At the end of the cooking, he added the sauteed lardons (smoky bacon) and mushrooms, then thickened the sauce with a beurre manié (a mixture of flour and softened butter) and, voilà, lunch was served.

The stew is served! I didn't take a picture of the mashed potatoes.

We ate mashed potatoes along side and drank a local 2020 gamay. I don't remember exactly when our tradition of eating rabbit on Easter began. It must have been in the mid-eighties. We've been doing it one way or another ever since. The gibelotte is a favorite dish, but we also like lapin à la moutarde (roasted rabbit in Dijon mustard). One year we made an Asian style rabbit stir-fry. It was good, but we've only done that once. Next up: dessert.

8 comments:

  1. It looks delicious, but I've never been able to get used to the idea of eating the Easter bunny. Silly given what a carnivore I am.

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  2. That sounds and looks delish!

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  3. Oh, that looks delicious! I’ve had lapin a la moutarde in France and enjoyed it very much.

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  4. I want you two to open a sort of 'Hello Fresh" meal kit service for me to sign up and use.

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  5. Yes, 5X! Your Easter dinner looks fabulous! Can't wait to see the dessert course tomorrow.
    Now I will look up that fancy name for white sauce: beurre manié?

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  6. mitch, but I'll bet you'd devour a chocolate Easter bunny...

    chm, it was pretty good!

    bettyann, maybe we'll make that next year. It's been a while.

    michael, I'm afraid the meals wouldn't be so fresh by the time they got to you. ;)

    mary, it's not really a sauce in itself, but a way to thicken a sauce. But if you looked it up you already know that! :)

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