Name: Braised Rabbit with Wild Mushrooms
Yield: Makes 4 to 6 servings
Cuisine: American
Ingredients: 1 teaspoon chopped fresh chervil leaves (or ¼ teaspoon dried and crumbled); 1 large onion, chopped; One 3½-pound rabbit, dressed and cut into serving pieces; 2 teaspoons chopped fresh tarragon leaves (or ½ teaspoon dried and crumbled); 4 tablespoons (½ stick) butter; Salt and freshly ground black pepper to taste; 1½ cups beef broth; 3 large ripe tomatoes, peeled, seeded, and chopped; 1 cup dry white wine; 1 garlic clove, minced; ½ pound fresh wild mushrooms, rinsed and sliced

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

The Glory of Southern Cooking

By James Villas

Published 2007

About

Large, meaty, mature rabbits (available frozen in better supermarkets) are ideal for slow braising, so when shopping, check carefully to make sure the rabbit is not too small and bony—as many tend to be. Generally, a 3½-pound meaty rabbit will serve at least four people; if you have any doubt, your best bet is to buy two. I love the earthy flavor of fresh morels with this rabbit, but if these mushrooms are not available (or too expensive for your budget), substitute either chanterelles or s