Name: Braised Rabbit with Black Trumpet Mushrooms & Paprika
Yield: Serves 4
Cuisine: American
Ingredients: Two 2½-lb [1.2-kg] rabbits, divided into hind legs, forelegs, and loins; All-purpose flour for dredging; ¼ cup [60 ml] extra-virgin olive oil, plus 3 Tbsp; Kosher salt; Freshly ground black pepper; ½ tsp smoked paprika; 1 tsp Dijon mustard; 4 garlic cloves, sliced; 1 celery rib, chopped; 1 Tbsp tomato paste; 3 fresh thyme sprigs, plus 1 tsp fresh thyme leaves; 2 cups [480 ml] dry white wine; 1 yellow onion, chopped; 1½ cups [360 ml] Chicken Stock; 3 Tbsp Buttermilk Crème Fraîche; 6 oz [170 g] black trumpet mushrooms; 1 carrot, peeled and chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

A farmer friend of ours gives us beautiful rabbits, and this dish is the best I know for cooking a whole rabbit or two. You can use almost any mushroom in this recipe, but we favor smaller varieties like black trumpet, nameko, pioppini, or clamshell, as their size and delicate texture are perfect for this dish. Because rabbits have a lot of messy little bones, we remove the legs as well as the back loins for cooking. We gently braise the legs, and add the delicate loins toward the end, so t