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.



  1. 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.
  2. 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.
  3. Take out the rabbit and keep warm.
  4. 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.
  5. Adjust the seasoning and pour the sauté over the rabbit. Sprinkle with parsley to garnish.

Serves: 6

Wine Pairing

Esser® Vineyards  Sauvignon Blanc or Chardonnay

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