Braised Rabbit with Wild Mushrooms
Experience rustic elegance with this Braised Rabbit with Wild Mushrooms, a dish that brings the flavors of the forest to your table. Tender rabbit, seared to golden perfection, is gently braised in a fragrant medley of dry white wine and chicken stock, infused with aromatic thyme and bay leaves. The addition of earthy wild mushrooms, such as chanterelles or morels, elevates the savory richness of this hearty stew. Perfectly balanced with a mirepoix of onions, carrots, and celery, this comforting meal is ideal for special occasions or cozy dinners. Serve this flavorful creation with crusty bread or velvety polenta to soak up the luscious sauce, and finish with a sprinkle of fresh parsley for a gourmet touch. Keywords: braised rabbit, wild mushrooms, rustic stew, hearty dinner, slow-cooked rabbit recipe.
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Recipe Information
Ingredients
- 1 whole rabbit (cleaned and jointed)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion (diced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 3 garlic cloves (minced)
- 1 cup dry white wine
- 2 cups chicken stock
- 1.5 cups wild mushrooms (e.g., chanterelles, morels, or creminis)
- 2 bay leaves
- 4 fresh thyme sprigs
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season the rabbit pieces with salt and pepper, then lightly dredge them in all-purpose flour, shaking off the excess.
In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil and butter over medium-high heat.
Sear the rabbit pieces in batches until golden brown on all sides, about 4-5 minutes per batch. Remove the rabbit and set aside.
In the same skillet, add the diced onion, carrots, and celery. Sauté for 5-7 minutes or until softened.
Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
Deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer and reduce by half, about 3-4 minutes.
Return the seared rabbit pieces to the skillet, arranging them snugly atop the vegetables.
Pour in the chicken stock until the rabbit is about 3/4 submerged, then add the bay leaves and thyme sprigs.
Bring the liquid to a gentle simmer, then lower the heat and cover the skillet. Allow the rabbit to braise for 40 minutes, occasionally spooning the liquid over the meat.
While the rabbit is braising, clean and slice the wild mushrooms. In a separate pan, sauté the mushrooms in 1 tablespoon of butter until golden and tender, about 5-7 minutes. Season with a pinch of salt and pepper.
After 40 minutes of braising, stir the sautéed mushrooms into the skillet with the rabbit and vegetables.
Continue to braise for another 20-30 minutes, or until the rabbit is tender and the sauce has thickened slightly.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Remove the bay leaves and thyme sprigs before serving.
Garnish with chopped parsley and serve warm, accompanied by crusty bread or creamy polenta.
Nutrition Facts
Calories |
819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 757 mg | 33% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.8 g | ||
| Protein | 84.3 g | 169% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 140 mg | 11% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1364 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
