All questions

A question about a recipe: Coq au Vin

8fa544fa 690b 4b63 a57c 6e7f4b3f047b  image 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 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
2 answers 1792 views
Mr_Vittles
added over 6 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
thirschfeld
added over 6 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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52