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A question about a recipe: Coq au Vin

_tjh1062

I have a question about the recipe "Coq au Vin" from thirschfeld. I'm thinking about making this with rabbit, anything I should be mindful of beforehand?

asked by Scribbles over 2 years ago
2 answers 1079 views
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added over 2 years ago

Sounds good. Do you plan on cooking it whole. That's pretty big. Maybe more liquid, more cooking time?

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added over 2 years ago

It would be great with rabbit. Commercially raised would be nice and tender while wild rabbit would have more tooth. Neither would take as long to cook either, well I take that back I don't know the size of you rabbit. The other thing I would consider is brining. Even though you are braising rabbit still can become dry and brining might prevent this. A 1/2 cup kosher salt 1/4 cup sugar mixed with 1/2 gallon of water the chilled before soaking the rabbit pieces for two hours should do