Sautéed rabbit with mushrooms

Name: Sautéed rabbit with mushrooms
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: Serves 4
Ingredients: 2 French shallots, chopped; 130 g (4¼ oz) mushrooms, sliced; 80 g (2¾ oz) unsalted butter; 1.8 kg (3 lb 10 oz) rabbit, cut into 8 pieces; 1 tablespoon chopped fresh chervil; 1-2 teaspoons chopped fresh tarragon; bouquet garni; 500 ml (16 fl oz) brown stock; 3 large tomatoes, peeled, seeded and chopped; 250 ml (8 fl oz) white wine

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 45

Appears in

Casseroles

By Le Cordon Bleu

Published 1999

About

Rabbit meat is very lean, which makes this tasty dish even more attractive. Combined with mushrooms, shallots and tomatoes, slowly cooked in white wine and enhanced with the flavour of fresh herbs, this rabbit casserole is perfect for a special occasion.

Ingredients

1.8 kg (3 lb 10 oz) rabbit, cut into 8 pieces
80

Main course
Gluten-free

Method

Season the rabbit with salt and pepper and preheat the oven to moderate 180°C (350°F/Gas 4). Melt half the butter in a large flameproof casserole dish over medium heat and brown the rabbit in batches. Remove the meat from the dish and set aside. Discard the butter