Lapin Chasseur

A simple rabbit stew can be a rich and savory treat. Fresh thyme and parsley are especially important for this dish, as are fresh tomatoes, fresh mushrooms, and good olive oil.


6 12 20 50
rabbits, cut into serving pieces* 1 2 4 8
olive oil 4 tbs 8 tbs 12 tbs c
onions, sliced 1 2 4 8
all-purpose flour 2 tbs 4 tbs 7 tbs 14 tbs
dry, white wine 2 c c bottles 3 bottles
bay leaves 1 2 3 6
fresh thyme, finely chopped ¼ tsp ½ tsp 1 tsp 2 tsp
parsley, finely chopped 3 sprigs ½ c 1 c 2 c
medium tomatoes, chopped 2 4 7 15
fresh mushrooms, sliced ½ lb 1 lb 1¾ lbs 4 lbs
salt (season to taste) (season to taste) (season to taste) (season to taste)
freshly ground black pepper (season to taste) (season to taste) (season to taste) (season to taste)


Preheat the oven to 325°. Brown the rabbit pieces in hot oil, in a heavy skillet. Add the onions and cook until golden, then remove the rabbit pieces and set aside. Add the flour to the oil and onions in the skillet and stir well over low heat. Add the wine, herbs, tomatoes, and mushrooms.

Place the rabbits in a large casserole and cover with the wine mixture. Cook, covered, in the oven for about 2 hours. The rabbit should not be falling off the bones.

* If you buy rabbit frozen, it is usually precut.