Lapin saute Marengo (Sauteed rabbit in tomato sauce)
Published May 12, 1984
- Total Time
- 1 hour
- Rating
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Ingredients
1 young rabbit, about 2 ½ pounds, cleaned weight, cut into serving pieces
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons olive oil
1 tablespoon butter
⅓ cup finely chopped onions
2 tablespoons finely chopped shallots
1 teaspoon finely minced garlic
½ pound mushrooms, thinly sliced, about 4 cups
3 tablespoons flour
1 cup dry white wine
1 pound fresh tomatoes, peeled, cored and cut into cubes, about 2 ½ cups
1 teaspoon tomato paste
4 sprigs fresh parsley
2 sprigs fresh thyme or ½ teaspoon dried
1 bay leaf
2 tablespoons finely chopped fresh parsley
Nutritional analysis per serving (4 servings)
17 grams carbs; 233 milligrams cholesterol; 746 calories; 12 grams monosaturated fat; 5 grams polyunsaturated fat; 9 grams saturated fat; 32 grams fat; 3 grams fiber; 1554 milligrams sodium; 83 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle the rabbit pieces with salt and pepper.
- Step 2
Heat the oil and butter in a casserole and add the rabbit pieces. Cook until golden brown on one side, about four or five minutes, and turn the pieces. Cook about two minutes on the second side. Pour off the fat.
- Step 3
Add the onions, shallots, garlic and mushrooms. Stir and continue cooking about five minutes.
- Step 4
Sprinkle the flour over all and stir. Add the wine and stir to dissolve the brown particles that cling to the bottom of the casserole. Add the tomatoes, salt and pepper. Stir in the tomato paste.
- Step 5
Tie the parsley sprigs, thyme sprigs and bay leaf into a bundle and add it. Cover closely and let cook about 45 minutes. Remove the herb bundle. Sprinkle with chopped parsley and serve.
Private Notes