Rabbit in a White Wine Bacon Onion and Mushroom Sauce
Indulge in the rustic elegance of Rabbit in a White Wine Bacon Onion and Mushroom Sauce, a dish that combines tender rabbit pieces with a rich, creamy sauce infused with the smoky depth of crispy bacon, earthy mushrooms, and aromatic thyme. Simmered to perfection in a blend of dry white wine and chicken stock, this recipe creates a luxurious, velvety sauce enriched with heavy cream for a truly decadent finish. Perfect for a cozy dinner or a special gathering, this dish is a masterclass in comfort cooking with gourmet flair. Serve it over buttery mashed potatoes, fresh pasta, or alongside crusty bread to soak up every last drop of the flavorful sauce. With its elevated yet approachable ingredients and techniques, this recipe is a surefire way to impress family and guests alike.
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Recipe Information
Ingredients
- 1 kilogram rabbit (whole, cut into pieces)
- 2 tablespoons olive oil
- 150 grams bacon (diced)
- 1 large onion (finely chopped)
- 3 pieces garlic cloves (minced)
- 250 grams button mushrooms (sliced)
- 250 milliliters dry white wine
- 250 milliliters chicken stock
- 125 milliliters heavy cream
- 2 tablespoons all-purpose flour
- 30 grams butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon thyme (fresh or dried)
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Season the rabbit pieces with salt and pepper on all sides.
In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat. Add the rabbit pieces and brown them on all sides, about 8-10 minutes. Remove the rabbit and set aside.
In the same pan, add the diced bacon and cook until crispy. Remove and set aside with the rabbit.
Reduce the heat to medium, add the butter to the pan, and sauté the onions until soft and golden, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the sliced mushrooms to the pan and cook until softened and browned, about 5 minutes.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the white wine, stirring constantly to prevent lumps, and scrape up any browned bits from the bottom of the pan.
Add the chicken stock, thyme, and the browned rabbit and bacon back into the pan. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for 60 minutes, stirring occasionally.
After 60 minutes, remove the lid and stir in the heavy cream. Simmer uncovered for an additional 10-15 minutes to thicken the sauce slightly.
Taste and adjust seasoning with more salt and pepper if needed.
Garnish with chopped parsley and serve hot with crusty bread, mashed potatoes, or buttered noodles.
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 2687 mg | 117% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 14.6 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 108 mg | 8% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1282 mg | 27% | |
*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.
