Rabbit with cream and wild mushroom
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 15 min |
| Total: | 1 h 35 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Recipe ingredients
- 4.4 lb (2 kg) rabbit, cut in eight to ten pieces
- 1/2 bottle (300 mL) white wine
- 1 bay leaves leaf*
- 1/2 tsp. (2 mL) thyme*
- 3 garlic cloves
- 2 Tbsp. (30 mL) flour*
- 4 slices of bacon, diced
- 1 Tbsp. (15 mL) olive oil*
- 1 Tbsp. (15 mL) butter*
- 1 1/2 cup (375 mL) wild mushrooms, sliced (king bolete, oyster, small portobello mushrooms to taste)
- 1/3 cup (80mL) 35% cream
- Salt and ground pepper to taste
Preparation
Brown the diced bacon in the olive oil until it is crisp. Remove and set aside.
Coat the rabbit with flour and brown until it takes on an appealing colour on all sides.
Add the garlic, bay leaves, thyme and the bacon set aside. Deglaze with white wine, bring to a boil, cover.
Let simmer 1 hour over low heat or in the oven at 350ºF (180ºC). The rabbit is ready at 165ºF (82ºC) or when the meat falls from the bone.
Brown the mushrooms in butter just for colour and add them with the cream to the rabbit. Cook 5 minutes.
Season with salt and ground pepper and serve on fresh pasta such as gnocchis.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Wild Mushroom Bisque
- Rabbit with green olives
- Cream of Morel over Sautéed Wild Mushrooms and Confit de Canard
- Veal Cutlets with Cream of Mushroom
- Rib Roast with Wild Mushroom and Red Wine Gravy
- Rabbit Tagine with Almonds and Prunes
- Sautéed Rabbit With Leeks and Clementines
- Cream of Mushroom with Melted Camembert
- Roast Rabbit with thyme
- Rabbit-olive Stew
Wild Mushroom Bisque
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