Hare Rabbit Ragout Les Fougeres
Indulge in the rich, rustic flavors of Hare Rabbit Ragout Les Fougeres, a hearty French-inspired stew that showcases tender rabbit (or hare) slow-simmered in a fragrant medley of white wine, chicken stock, and aromatic herbs like thyme and rosemary. This comforting dish blends caramelized onion, carrots, and celery with a luscious, lightly thickened sauce, enhanced by the earthiness of sautéed mushrooms. The rabbit is braised to perfection, creating a melt-in-your-mouth texture while the fragrant sauce infuses every bite with warmth and depth. Perfectly paired with creamy mashed potatoes or crusty bread, this elegant yet approachable ragout is the ultimate centerpiece for any cozy dinner gathering. Ideal for fans of traditional French cuisine, this recipe delivers restaurant-quality results in your own kitchen!
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Recipe Information
Ingredients
- 1 whole (about 3-4 lbs, cut into serving pieces) rabbit (or hare)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large (finely chopped) yellow onion
- 2 medium (sliced into rounds) carrots
- 2 medium (diced) celery stalks
- 3 minced garlic cloves
- 1 cup white wine
- 2 cups chicken or veal stock
- 1 tablespoon tomato paste
- 3 fresh thyme sprigs
- 1 fresh rosemary sprig
- 1 bay leaf
- 8 ounces (sliced) mushrooms (e.g., cremini or wild)
- 2 tablespoons all-purpose flour
- 2 tablespoons (chopped, for garnish) parsley
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
Instructions
Season the rabbit pieces generously with salt and black pepper on all sides.
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the rabbit pieces until golden brown on all sides, about 3-4 minutes per side. Work in batches if necessary, to avoid overcrowding the pan. Remove the rabbit and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil along with the butter. Once the butter has melted, add the chopped onion, carrots, and celery. Sauté for 6-8 minutes until softened and lightly caramelized.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
Deglaze the pot by pouring in the white wine, scraping any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until reduced slightly.
Add the chicken or veal stock, tomato paste, thyme sprigs, rosemary sprig, and bay leaf. Stir well to combine.
Return the seared rabbit pieces to the pot, nestling them into the liquid. Bring the mixture to a gentle simmer, cover, and reduce the heat to low. Let it cook for about 1.5 to 2 hours, or until the rabbit is tender and the flavors have melded.
While the ragout is simmering, heat a separate skillet over medium heat and sauté the mushrooms in a small amount of butter or olive oil until golden and tender, about 5-6 minutes. Set aside.
When the rabbit is done, remove it from the pot. Discard the thyme, rosemary, and bay leaf. Blend the sauce slightly with an immersion blender (optional) for a smoother consistency, or leave it as is for a rustic texture.
Return the rabbit pieces to the pot along with the sautéed mushrooms. Simmer for 10 more minutes to warm through.
Serve the ragout hot, garnished with chopped parsley. It pairs beautifully with creamy mashed potatoes, crusty bread, or buttered noodles.
Nutrition Facts
Calories |
990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 15.9 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 893 mg | 39% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 5.3 g | ||
| Protein | 110.5 g | 221% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 136 mg | 10% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1704 mg | 36% | |
*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.
