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

READY IN: 1hr 20mins
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.

Ingredients Nutrition

Directions

  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.

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