Cassoulet de Lapin

Cassoulet de Lapin

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1 large onion, cut in half and sliced
2 garlic cloves, smashed
2 tbsp olive oil
1 branch each, rosemary, bay leaf, thyme,  tied together with a string (bouquet garni)
1 chunk of smoked pork butt
3 cups fresh, shelled Paimpol coco beans
3 slender carrots, sliced
1 can diced tomatoes
2 whole Spanish chorizo
1/2 morteau sausage
One rabbit, de-headed and cut into serving pieces
Salt and pepper
1 tbsp olive oil
1 tbsp butter
1/3 cup white wine



Saute the onion and garlic in the olive oil until the onions are golden and soft, stir in the bouquet garni, the pork butt and beans.  Cover with water, bring to a boil and simmer for 45 minutes.  Drain the water from the beans, reserving one cup.  Mix the beans with the carrots, tomatoes, chorizo and morteau, then place on the bottom of a roasting pan.  Set aside.

Season the rabbit with salt and pepper, brown in the olive oil and butter, then place on top of the beans.  Pour over the reserved bean water, then the white wine.  Cover with a cover or aluminum foil, then place in a 375 F oven for 1 -1 1/2 hours.