Rabbit chasseur

Name: Rabbit chasseur
Prep time: 40 min
Total time: 40 min
Yield: Makes 4 servings
Cuisine: French
Ingredients: ½ cup dry white wine; 8 ounces mushrooms, any type you like, trimmed and sliced (remove and discard stems of shiitakes); ¼ cup minced chives; 15 small shallots, or pearl onions, peeled; 15 small shallots, or pearl onions, peeled; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 4 sprigs thyme; 8 cloves garlic, peeled and lightly crushed; One 2- to 3-pound rabbit, cut into 10 pieces; 3 tablespoons butter (or use all oil); 3 tablespoons butter (or use all oil); 2 tablespoons extra-virgin olive oil

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

A simple, rustic dish that is a perfect introduction to the pleasures of rabbit.

Ingredients

2 tablespoons extra-virgin olive oil
3 tablespoons butter (or use all oil)
One<

Europe
France
Main course
Mediterranean
Gluten-free

Method

Preheat the oven to 400°F. Put the oil and 2 tablespoons of the butter in a large ovenproof skillet and turn the heat to medium-high. When the butter melts, add the rabbit pieces and turn the heat to high. When the rabbit begins to brown, turn the heat to medium