RECIPES

Stewed Rabbit with Mushrooms and Lardons

PREP TIME :

  • 20 minutes

CHILLING TIME :

  • 2h15

READY IN :

  • 2h30

MAKES :

  • 4

LEVEL OF DIFFICULTY :

  • Average

Ingredients :

  • 1 Canabec whole rabbit, cut into pieces
  • 12 baby onions, peeled
  • 1/2 cup (100 g) smoked lardons (pork fat)
  • 4 cups (300 g) button mushrooms, diced
  • 3/4 cup (200 ml) 35% or 15% cream
  • 2/3 cup (150 ml) white wine
  • 2 tsp (10 ml) cornstarch
  • 2 bay leaves
  • 2 sprigs of thyme

Instructions :

  1. Heat the oil and butter in a Dutch oven and brown the rabbit pieces. Remove the rabbit pieces and set aside.
  2. Add the lardons and mushrooms to the Dutch oven. Cover and sweat the mushrooms to release water.
  3. Return the rabbit pieces to Dutch oven and season with salt & pepper.
  4. Add the onions, bay leaf, thyme and white wine. Cook, covered, for 1 hour to 1 ¼ hours.
  5. Cool and refrigerate overnight.
  6. The next day, heat the mixture over low heat until the sauce liquefies. Remove all of the meat and vegetables from the pan, leaving just the sauce.
  7. Stir in the cream and bring to a simmer. Sift in the cornstarch, whisking until thick.
  8. Return the rabbit and vegetables to the pan and simmer for 30 minutes over low heat.
  9. Serve with pasta or sautéed potatoes.
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