Lapin en civet à l'ancienne

Hello everybody, it's me, Dave, welcome to our recipe page. Today, we're going to make a distinctive dish, Lapin en civet à l'ancienne. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Lapin en civet à l'ancienne is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It's simple, it is quick, it tastes yummy. Lapin en civet à l'ancienne is something that I have loved my entire life. They're fine and they look fantastic.

Many things affect the quality of taste from Lapin en civet à l'ancienne, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lapin en civet à l'ancienne delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Lapin en civet à l'ancienne is Pour 2 personne. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few components. You can cook Lapin en civet à l'ancienne using 9 ingredients and 9 steps. Here is how you cook that.

Ingredients and spices that need to be Make ready to make Lapin en civet à l'ancienne:

1. 1 lapin, environ 2 kg
2. 45 cl vin rouge, un côté du Rhône fait l'affaire
3. 150 g Lardons
4. 200 à 300 g de champignons de Paris Coupés en tranches
5. 1 gros oignon doux haché menu
6. 2 c à s de farine
7. 150 g beurre
8. 4 feuilles de laurier séchées
9. Sel et poivre

Instructions to make to make Lapin en civet à l'ancienne

1. Découpez le lapin et le faire revenir dans une cocotte avec le beurre, l'oignon et quelques pincées de sel
2. Puis quand c'est bien doré, ajoutez le foie et les rognons et ensuite après 5 min de cuisson, ajoutez les lardons et champignons.
3. Saupoudrez de farine et mouillez avec un peu de vin.
4. Ajoutez le reste du vin tout en mélangeant pour lier la sauce et ajoutez un peu d'eau si vous voulez pour bien couvrir le lapin
5. Salez et poivrez à votre goût et ajouter le laurier
6. Laissez mijoter à feu doux pendant une bonne heure et demi.
7. Moi j'ai rajouté des pommes de terre grenaille dans le lapin, pour qu'elles prennent le goût du vin.
8. Un bon vin rouge est le bienvenu.

As your experience and confidence grows, you will locate that you have much more natural control over your diet plan as well as adjust your diet to your personal tastes in time. Whether you wish to serve a dish that utilizes fewer or even more active ingredients or is a bit more or less spicy, you can make basic modifications to achieve this objective. In other words, start making your dishes in a timely manner. As for basic cooking abilities for beginners you don't require to learn them however just if you grasp some basic food preparation techniques.

This isn't a complete overview to fast and very easy lunch recipes but its great food for thought. With any luck this will certainly get your imaginative juices flowing so you can prepare delicious meals for your family without doing a lot of heavy meals on your trip.

So that is going to wrap it up for this special food Step-by-Step Guide to Prepare Any-night-of-the-week Lapin en civet à l'ancienne. Thank you very much for reading. I'm sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!