Indulge in the delightful flavors of braised rabbit with mushroom sauce, a classic dish that combines the richness of rabbit meat with the earthy goodness of mushrooms. This hearty and comforting meal is perfect for a special occasion or a cozy family dinner. Our recipe features tender rabbit meat braised in a flavorful broth infused with aromatic herbs and spices, creating a succulent and fall-off-the-bone experience. Paired with a luscious mushroom sauce made from a medley of wild and cremini mushrooms, this dish is a symphony of umami flavors. Accompaniments such as creamy mashed potatoes, buttered egg noodles, or crusty bread are perfect for soaking up the delectable sauce. Discover the art of preparing this timeless dish and savor the deliciousness of braised rabbit with mushroom sauce.
**Additional Recipes Mentioned in the Article:**
1. **Rabbit Stock:** Learn how to make a rich and flavorful rabbit stock from scratch, using the bones and trimmings from the rabbit. This homemade stock adds depth and complexity to the braising liquid, enhancing the overall taste of the dish.
2. **Mushroom Duxelles:** Master the art of making mushroom duxelles, a versatile mixture of finely chopped mushrooms, shallots, and herbs. This flavorful ingredient is used to stuff the rabbit and can also be used as a topping for various dishes.
3. **Creamy Mashed Potatoes:** Discover the secrets of creating perfectly smooth and creamy mashed potatoes, a classic side dish that pairs wonderfully with braised rabbit. Learn techniques for achieving the right consistency and incorporating delicious flavorings.
4. **Buttered Egg Noodles:** Elevate your dining experience with homemade buttered egg noodles, a comforting and delicious accompaniment to braised rabbit. This recipe guides you through the process of making tender and flavorful egg noodles from scratch, adding a touch of homemade goodness to your meal.
BRAISED RABBIT
My husband and I do a lot of hunting, and we eat more wild game than domestic meat. I like to create my own rabbit recipes and this one makes such tender meat with a tangy, light sauce. I like to serve it with baked potatoes and steamed broccoli. -Dawn Bryant, North Platte, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat, cook rabbit in oil until lightly browned; remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, thyme, pepper and bay leaf. , Return rabbit to pan. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat is tender and a thermometer reads 160°., Remove rabbit to a serving platter. Discard bay leaf. Combine the flour, lemon juice and water until smooth; stir into pan juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rabbit.
Nutrition Facts :
RABBIT IN A WHITE WINE, BACON, ONION AND MUSHROOM SAUCE
I got a cookbook from a church fete-this is one recipe I'd like to try when the price of rabbit comes down!
Provided by JustJanS
Categories Rabbit
Time 1h20m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- 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.
BRAISED RABBIT WITH WILD MUSHROOMS
Make and share this Braised Rabbit With Wild Mushrooms recipe from Food.com.
Provided by ratherbeswimmin
Categories Rabbit
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- In a large, heavy skillet, melt the butter over medium heat; add in the rabbit pieces (in batches, if necessary), brown on all sides, and transfer to a plate.
- Add in the onion, mushrooms, and garlic; cook/stir, until the onion is softened, about 5 minutes.
- Add in the wine and continue cooking until most of the liquid has evaporated, about 5 minutes.
- Add in the tomatoes, beef broth, tarragon, and chevril; season with salt and pepper; bring to a boil, and let boil until the sauce begins to thicken, about 5-7 minutes.
- Remove pan from heat.
- Arrange rabbit pieces in a large, greased baking dish, pour the sauce over the top; cover and bake until the rabbit is fork tender and the sauce nicely thickened, 30-35 minutes.
BRAISED RABBIT WITH GRAINY MUSTARD SAUCE
Categories Chicken Game Mustard Poultry Braise Christmas Dinner Lunch Rabbit Fall Winter Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Rinse rabbit pieces and remove any fat, then pat dry and divide into 3 batches. Mix together salt and pepper in a small bowl for seasoning rabbit.
- Put oven rack in middle position and preheat oven to 350°F.
- Heat a dry 12-inch heavy skillet over moderately high heat until hot. Season first batch of rabbit, then add 3 tablespoons oil to skillet and brown rabbit on all sides, about 5 minutes total. Transfer browned rabbit to a flameproof roasting pan just large enough to hold all 3 batches in 1 layer. Season and brown remaining 2 batches of rabbit in same manner, transferring to roasting pan and adding more oil to skillet between batches if necessary. Reserve skillet.
- Add broth to roasting pan, then cover pan tightly with foil and braise rabbit in oven 15 minutes.
- While rabbit is braising, pour off any fat from skillet, then add onions, garlic, thyme, and 3 tablespoons butter and cook over moderately low heat, stirring and scraping up any brown bits, until onions are softened, about 5 minutes. Add wine and boil until liquid is reduced by half, about 10 minutes.
- Pour mixture over rabbit and continue to braise, covered tightly, until rabbit is tender when pierced with a fork, 45 minutes to 1 hour more. Transfer rabbit to an ovenproof serving dish and keep warm, covered loosely with foil, in turned-off oven.
- Straddle roasting pan over 2 burners and boil braising liquid until reduced to about 3 1/4 cups, about 10 minutes. Transfer 1/2 cup reduced liquid to a bowl and whisk in mustards. Add mustard mixture to reduced liquid in pan, whisking to incorporate. Dissolve cornstarch in water and whisk into sauce, then simmer, whisking, 2 minutes. Add remaining 3 tablespoons butter to sauce and swirl pan until incorporated. Season sauce with salt and pepper and pour over rabbit.
- *Available at butcher shops, specialty foods shops, and some supermarkets (may require special order).
BRAISED RABBIT WITH MUSHROOM SAUCE
This recipe creates a rabbit dish which is tender and full of flavor.
Provided by Bluemonday
Categories Rabbit Recipes
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Combine flour, salt, pepper, and garlic powder in a bowl, and set aside. Heat the oil in a large skillet over medium heat. Coat each piece of rabbit with the seasoned flour mixture, and cook in the hot oil for 3 to 5 minutes per side, until the rabbit pieces are golden brown. Remove the rabbit from the skillet and set aside.
- Preheat an oven to 325 degrees F (165 degrees C).
- Mix together the mushroom soup, mushrooms, garlic, Italian seasoning, and water in a saucepan; bring to a boil over medium heat.
- Place the browned rabbit pieces in a large roasting pan or Dutch oven with a lid, and cover the rabbit with the carrots and potatoes. Pour the mushroom sauce over the rabbit, carrots, and potatoes, cover, and bake in the preheated oven for 1 1/2 hours, until the rabbit and vegetables are tender and the sauce is bubbling.
Nutrition Facts : Calories 603.2 calories, Carbohydrate 50.9 g, Cholesterol 122.1 mg, Fat 22.2 g, Fiber 5.6 g, Protein 48.8 g, SaturatedFat 5.4 g, Sodium 1033.5 mg, Sugar 4.3 g
Tips:
- Choose the right rabbit: Select a young rabbit, around 2-3 pounds, for the most tender meat.
- Brown the rabbit well: This step is essential for developing flavor and color in the dish.
- Use a good quality stock: The stock is the base of the sauce, so make sure to use a flavorful one.
- Don't overcook the rabbit: Rabbit meat is delicate and can easily become dry if overcooked. Cook it until it is just tender, about 1 hour.
- Serve the rabbit with a variety of sides: Mashed potatoes, roasted vegetables, or a simple green salad are all good options.
Conclusion:
Braised rabbit with mushroom sauce is a classic French dish that is both elegant and delicious. The rabbit meat is tender and flavorful, while the mushroom sauce is rich and creamy. This dish is perfect for a special occasion or a cozy dinner at home. With a little planning and effort, you can easily create this delicious dish at home. Follow the tips above and you'll be sure to impress your family and friends with your culinary skills.
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