Rabbit Fricassee With Bacon Pearl Onions And Mushrooms Recipes

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RABBIT IN A WHITE WINE, BACON, ONION AND MUSHROOM SAUCE



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

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

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

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.

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