Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
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.
4
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
Imprimer ma sélection

Ingredients

  • 4 1/2 lb
    (2 kg)
    rabbit, cut in eight to ten pieces
    You might like:

    Flyer Deal  (1)
    WHOLE RABBIT

    WHOLE RABBIT

    $6.99 /lb.

    CUT, FROZEN 15.41/kg

  • 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
    You might like:

    Flyer Deal  (1)
    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

    $3.99 ea.

    1.8 - 2.5 kg SELECTED VARIETIES

  • 4
    bacon, diced
    You might like:

    Flyer Deal  (1)
    SAVE UP TO $1.98 ON 2
    SELECTION BACON

    SELECTION BACON

    2 for $7.00

    65-375 g, SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    olive oil
    You might like:

    Flyer Deal  (1)
    SAVE $6.00
    COLAVITA EXTRA VIRGIN OLIVE OIL

    COLAVITA EXTRA VIRGIN OLIVE OIL

    $7.99 ea.

    1 L SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    butter
    You might like:

    Flyer Deal  (1)
    SELECTION BUTTER

    SELECTION BUTTER

    $3.99 ea.

    SALTED OR UNSALTED 454 g

  • 1 1/2 cup
    (375 mL)
    wild mushrooms, sliced (king bolete, oyster, small portobello mushrooms to taste)
    You might like:

    Flyer Deal  (1)
    CRANBERRIES 340 g, PRODUCT OF CANADA OR U.S.A. BELLE GROVE MUSHROOMS SHIITAKE OR OYSTER 100 g, BUTTON 227 g PRODUCT OF ONTARIO

    CRANBERRIES 340 g, PRODUCT OF CANADA OR U.S.A. BELLE GROVE MUSHROOMS SHIITAKE OR OYSTER 100 g, BUTTON 227 g PRODUCT OF ONTARIO

    2 for $5.00

  • 1/3 cup
    (80 mL)
    35% cream

  • 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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

  • By clicking the add button, the coupon will be automaticaly linked to your metro&moi card.
  • It will also be added to your shopping list and shopping cart.
  • Present your card at checkout and the coupons will be automatically applied on eligible products.
  • Spot the card icon to see your selected coupons.
I understand