Name: Stéphane Reynaud: Lapin rôti à la Lyonnaise (Lyonnaise-style roast rabbit)
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6
Ingredients: 1 large rabbit, liver reserved (see note); 60 ml olive oil (¼ cup); 6 onions, sliced; 6 thick slices smoked streaky bacon, diced; 6 tomatoes, cut into wedges; 1 rosemary sprig; 3 bay leaves; 500 ml white wine (2 cups)

Stéphane Reynaud: Lapin rôti à la Lyonnaise (Lyonnaise-style roast rabbit)

Australian Gourmet Traveller recipe for Stéphane Reynaud: Lapin rôti à la Lyonnaise (Lyonnaise-style roast rabbit).

Serves 6

Prep

15M

Cook

1H 30M

Total

1H 45M

Ingredients

1 large rabbit, liver reserved (see note)

60 ml olive oil (¼ cup)

6 onions, sliced

6 thick slices smoked streaky bacon, diced

6 tomatoes, cut into wedges

1 rosemary sprig

3 bay leaves

500 ml white wine (2 cups)

Method

Main

1.Preheat oven to 180C. Roughly chop the rabbit liver and set aside.

2.Heat half the olive oil in a flameproof casserole. Add the rabbit portions and brown over high heat, then remove and set aside.

3.Add the remaining oil, onion and bacon to the casserole, then cook over medium heat until well caramelised. Return the rabbit to the casserole. Add the tomato, rosemary, bay leaves and liver. Deglaze with wine and season to taste. Cover and roast in the oven for 1 hour.

4.Remove the rabbit portions and set aside. Return the casserole to the oven and stew the tomato for a further 20 minutes. Return the rabbit portions to the casserole, arranging them on top of the mixture, and cook, covered, for 10 minutes to reheat.

Note Ask your butcher to portion the rabbit, saving the liver.
This recipe is from the July 2010 issue of Australian Gourmet Traveller. Reprinted from Rôtis ($49.95, hbk) by Stéphane Reynaud. Copyright © 2009. Published by Murdoch Books. Reynaud’s recipes have been reproduced with minor Gourmet Traveller style changes.
Notes

The Gourmet Traveller Team

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