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Rabbit Chasseur

Ingredients
  Rabbit 1 , cut into serving pieces
  Lemon 1⁄2
  Butter 2 Ounce (50 gram)
  Corn oil/Olive oil 1 Tablespoon
  Onion 1 , peeled and chopped
  Carrots 2 , peeled and sliced
  Button mushrooms 4 Ounce (100 gram)
  Flour 1 Ounce (25 gram)
  Dry white wine 1⁄3 Pint (200 milliliter)
  Chicken stock 1⁄3 Pint (200 milliliter)
  Tomato puree 2 Teaspoon
  Dried thyme 1 Teaspoon
  Bay leaf 1
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

GETTING READY
1) In a large bowl, place the rabbit pieces with the lemon, cover with cold water and allow to stand overnight.
2) Drain, rinse the pieces under cold running water, then dry thoroughly on paper towels.

MAKING
3) In a pan, saute the rabbit pieces in butter and oil over a low heat, until golden brown on all sides.
4) Stir in the onion, carrots and mushrooms and saute for another 2 minutes.
5) Sprinkle in the flour, stir continuously and cook for 2 minutes.
6) Stir in the wine, chicken stock and tomato puree, then bring to a boil.
7) Stir in the thyme, bay leaf, salt and pepper to taste, mix thoroughly.
8) Cover and simmer for 1 1/2 to 2 hours, or until the rabbit is tender.
9) Remove and discard the bay leaf.
10) If you wish to freeze the recipe do it at this stage. Transfer the cooled rabbit and sauce to a freezer friendly container, seal, label and freeze.

SERVING
11) Serve the Rabbit Chasseur immediately on a serving platter.
12) If using the frozen dish, thaw at room temperature for 4 hours and reheat while stirring continuously. Serve hot or as indicated in step 11.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Braising
Interest: 
Holiday
Ingredient: 
Meat
Preparation Time: 
20 Minutes
Cook Time: 
135 Minutes
Ready In: 
155 Minutes
Servings: 
4

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