A question about a recipe: Coq au Vin

Mr_Vittles added about 1 year ago

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

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

thirschfeld added about 1 year 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

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content