Rabbit with cream and wild mushroom

Rabbit with cream and wild mushroom
  • 4 servings
  • 0:20 Preparation
  • 1:15 Cooking
  • 1:35 Total Time


Add all
  • 4 1/2 lb
    (2 kg)

    rabbit, cut in eight to ten pieces

  • 1/2 bottle
    (300 mL)

    white wine

  • 1

    bay leaves

  • 1/2 tsp.
    (2 mL)

    fresh thyme

  • 3

    garlic cloves

  • 2 Tbsp.
    (30 mL)


  • 4

    bacon, diced

  • 1 Tbsp.
    (15 mL)

    olive oil

  • 1 Tbsp.
    (15 mL)


  • 1 1/2 cup
    (375 mL)

    wild mushrooms, sliced (king bolete, oyster, small portobello mushrooms to taste)

  • 1/3 cup
    (80 mL)

    35% cream

  • salt and ground pepper to taste


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 350°F (180°C). The rabbit is ready at 165°F (82°C) 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.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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