Recipe by JustJanS
I got a cookbook from a church fete-this is one recipe I'd like to try when the price of rabbit comes down!
Top Review by Dr. Jenny
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.
- 1 rabbit, cut into 6
- 60 g flour
- salt & freshly ground black pepper
- 30 g butter
- 2 tablespoons olive oil
- 10 small onions, peeled but a little root still attached
- 2 slices bacon, diced
- 1 cup dry white wine
- 1⁄2 cup water
- 1 tablespoon tomato paste
- 1 sprig thyme
- 1 bay leaf
- 1 garlic clove, crushed
- 500 g button mushrooms
- extra butter
- extra oil
- 2 tablespoons chopped fresh parsley
Directions See How It's Made
- Lightly coat the rabbit pieces in seasoned flour.
- Heat the butter and oil and fry the rabbit pieces until golden brown.
- Remove from the pan and add the tiny onions and bacon to the pan and fry until the onions are coloured.
- 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.
- Return the rabit to the pan.
- Cover the pan and simmer about 1 hour or until the rabbit is tender.
- Meanwhile, toss the mushrooms in a little extra butter and oil for a few minutes.
- Add to the rabbit for the last few minutes of cooking.
- Remove the thyme and bayleaf and serve the rabbit, mushrooms, onions and sauce with chopped parsley sprinkled over.