Rabbit with White Wine and Mushrooms
Prep Time
Cooking Mode
180 g (6 oz.) oz. salted pork belly lean salt pork
1 rabbit
6 green onions
250 mL (1 cup) cup white wine
175 mL (¾ cup) cup chicken broth
15 mL (1 tbsp.) Tbsp Dijon mustard
125 mL (½ cup) cup fresh herbs thyme rosemary savory (thyme, rosemary, savory)
2 cups cup assorted mushrooms
15 mL (1 tbsp.) Tbsp olive oil
30 mL (2 tbsp.) Tbsp softened butter
30 mL (2 tbsp.) Tbsp all-purpose flour
125 mL (½ cup) cup cooking cream
To taste salt and pepper
180 g (6 oz.) oz. salted pork belly lean salt pork
1 rabbit
6 green onions
250 mL (1 cup) cup white wine
175 mL (¾ cup) cup chicken broth
15 mL (1 tbsp.) Tbsp Dijon mustard
125 mL (½ cup) cup fresh herbs thyme rosemary savory (thyme, rosemary, savory)
2 cups cup assorted mushrooms
15 mL (1 tbsp.) Tbsp olive oil
30 mL (2 tbsp.) Tbsp softened butter
30 mL (2 tbsp.) Tbsp all-purpose flour
125 mL (½ cup) cup cooking cream
To taste salt and pepper
Directions
1Brown pork in a large saucepan. Set aside. I n the same saucepan, brown rabbit meat until golden. Remove from pan and set aside. Sauté green onions in same pan.
2Deglaze with white wine and reduce by half. Add broth, mustard and herbs. Bring to a boil and reduce heat to a gentle simmer. Return rabbit meat to broth, cover and let simmer gently for 40 minutes.
3In the meantime, lightly sauté mushrooms in oil in a large pan. Set aside. Prepare beurre manié in a small bowl by combining softened butter with flour. Set aside.
4After 40 minutes of cooking, remove rabbit meat and add beurre manié, mushrooms and cream. Mix until sauce thickens. Return rabbit meat to saucepan and thoroughly coat with sauce.
5Cook over low heat for 20 or 30 more minutes or until rabbit meat is tender. Garnish with fresh rosemary and serve immediately with barley pilaf (prepared same as rice pilaf), rapini and a root vegetable galette.
6: Replace rabbit with pieces of chicken for a dish that's just as savoury.
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