Rabbit with Herbs and Mushrooms
Over the years I have introduced many friends to rabbit without telling them at first what they were about to enjoy. Rabbit is easy to get at a good butcher shop or specialty market, and the meat is lean and low on calories.
- 5-6 lb young rabbit
- ¼ cup butter or margarine
- 2 cups of Esser Sauvignon Blanc
- 1 cup fond blanc broth, chicken or veal
- 2 Tbsp aromatic fresh herbs: rosemary, thyme, fennel
- Salt and pepper
- ¼ lb fresh mushrooms
- 1 shallot, chopped fine
- 2 Tbsp butter
- 2 cups of cream
- Fresh parsley, chopped fine for garnish
- Cut up the rabbit as follows: cut hind quarters, separating the two legs, cut the back into two pieces, then cut the front part into two or three pieces. Roll pieces in flour.
- Heat the butter in a heavy flame-proof casserole and sauté the rabbit on all sides under medium-high heat. Add the onion and sauté for 1-2 minutes, then add the wine, the stock and the herbs, except the parsley. Season with salt and pepper, cover, reduce heat to low-medium and simmer for 1 hour or place casserole in pre-heated oven of 300 degrees for 1 hour.
- Take out the rabbit and keep warm.
- In a saut? skilled sauté the mushrooms with the shallots over high heat, reduce liquid to half. Reduce the heat to medium-low and add the cream, simmering until slightly thickened.
- Adjust the seasoning and pour the sauté over the rabbit. Sprinkle with parsley to garnish.