Rabbit in a White Wine, Bacon, Onion and Mushroom Sauce

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

I got a cookbook from a church fete-this is one recipe I'd like to try when the price of rabbit comes down!

Ingredients Nutrition


  1. Lightly coat the rabbit pieces in seasoned flour.
  2. Heat the butter and oil and fry the rabbit pieces until golden brown.
  3. Remove from the pan and add the tiny onions and bacon to the pan and fry until the onions are coloured.
  4. Add the wine, water and tomato paste, stirring to combine and lift any brown bits off the bottom of the pan; add the thyme, bayleaf, garlic and season with extra black pepper.
  5. Return the rabit to the pan.
  6. Cover the pan and simmer about 1 hour or until the rabbit is tender.
  7. Meanwhile, toss the mushrooms in a little extra butter and oil for a few minutes.
  8. Add to the rabbit for the last few minutes of cooking.
  9. Remove the thyme and bayleaf and serve the rabbit, mushrooms, onions and sauce with chopped parsley sprinkled over.
Most Helpful

I've made this recipe twice now. The first time I made it, we really liked it, but felt it needed a little more flavor. Last night I made it again and it was just perfect, with the following modifications: doubled the bacon to 4 slices, used 4-5 crushed garlic cloves, 4-5 sprigs of thyme, and a mix of wild mushrooms (shiitake and cremini) instead of button. I ended up not having a bay leaf and was a little short on the mushrooms, but it still turned out wonderful and I will definitely add the bay leaf next time. I served with a side of mashed potatoes (wonderful for dipping in the sauce) and green beans. Thanks for posting, Jan; we will definitely make this dish again.

Dr. Jenny November 15, 2008

Absolutely wonderful!!! I only tried rabbit for the first time last year and really loved it. I have been looking for new ways to make it ever since. I bought rabbit fillet pieces as they were on special for half price, who would pass that up. I made this as is except after cooking for one hour the sauce was a little too tomato flavoured for our taste. I just added about 3/4 teaspoon of chicken stock granules and 2 tablespoons of cream and it was perfect. This is an exceptional recipe to serve with rabbit and we all really enjoyed it. I served over wild rice and thought this went well with it. A great post Jan!!!

The Flying Chef July 28, 2008

This was great Jan! I served over a little pasta but the sauce is really great and would be terrific over rice as well.

Peter J March 30, 2007