Sautéed rabbit with mushrooms

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 45

Appears in
Casseroles: Le Cordon Bleu Home Collection

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.


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


  • 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