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Rabbit with cream and wild mushroom https://www.metro.ca/userfiles/image/recipes/lapin-creme-champignons-4469.jpg PT20M PT1H15M PT1H35M
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.
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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) flour 4 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 (80 mL) 35% cream salt and ground pepper to taste
Rabbit with cream and wild mushroom

Rabbit with cream and wild mushroom

Rate this recipe
1 Vote
4
servings
0:20
Preparation
1:15
COOKING
1:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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)
    flour
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    SELECTION FLOUR

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    $4.49 ea.

    2.5 kg SELECTED VARIETIES


    BOB'S RED MILL PALEO FLOUR

    BOB'S RED MILL PALEO FLOUR

    $15.99 ea.

    454 g, SELECTED VARIETIES


    BOB'S RED MILL ALMOND FLOUR

    BOB'S RED MILL ALMOND FLOUR

    $14.99 ea.

    453 g, SELECTED VARIETIES


  • 4
    bacon, diced
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    MAPLE LODGE CHICKEN BACON

    MAPLE LODGE CHICKEN BACON

    $3.99 ea.

    375 g


    GREENFIELD SMOKED OR BREAKFAST SAUSAGES

    GREENFIELD SMOKED OR BREAKFAST SAUSAGES

    $4.99 ea.

    FROZEN OR BACK BACON OR WIENERS 200 - 375 g


    SELECTION BACON

    SELECTION BACON

    $2.88 ea. or /lb

    375 g SELECTED VARIETIES, 2.88 EA. LEGACY CURED PORK LOIN ROLLED IN CORNMEAL, 2.88/LB., 6.35/kg


    BUTTERBALL TURKEY BACON OR TURKEY FRANKS

    BUTTERBALL TURKEY BACON OR TURKEY FRANKS

    $3.99 ea.

    300 - 450 g, SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    olive oil
  • 1 Tbsp.
    (15 mL)
    butter
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    SAVE $2.96
    LACTANTIA BUTTER

    LACTANTIA BUTTER

    $3.33 ea.

    SALTED OR UNSALTED, 454 g


  • 1 1/2 cup
    (375 mL)
    wild mushrooms, sliced (king bolete, oyster, small portobello mushrooms to taste)
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    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    2 for $5.00

    227 g PRODUCT OF ONTARIO


  • 1/3 cup
    (80 mL)
    35% cream
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    LACTANTIA CREAM

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    2 for $7.00

    SELECTED VARIETIES OR 3.99 EA.


    NATREL ORGANIC CREAM

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    $4.49 ea.

    1 L SELECTED VARIETIES



  • salt and ground pepper to taste
Imprimer ma sélection

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 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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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