Wild Mushroom and Rabbit Ragout

Preparation info

  • Serves

    four

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

Created by chef Gerard Maras when he was at Mr. B’s, this has a bigger flavor than we get out of most rabbit dishes, yet it doesn’t lose the character of that tender meat. The main ingredient is rabbit “tenderloins.” (These are actually backstraps; the real tenderloin is only as big as a child’s little finger.) Sear them fast at first, then let them cook slowly to develop the flavor.