Creamy Rabbit with Mushroom and White Wine

Name: Creamy Rabbit with Mushroom and White Wine
Yield: 4 servings
Ingredients: 3 lb (1.36 Kg) 1 rabbit cut in chunks; Salt and pepper to taste; Dijon mustard; 2 tbsp (30 mL) vegetable oil; 1 cup (250 mL) small onions; 2 carrots peeled and sliced thin; 2 cups (500 mL) mushrooms cleaned and cut in chunks; 2 cups (500 mL) dry white wine; 1 cup (250 mL) vegetable broth; 1 tsp (5 mL) dried marjoram; 1 tsp (5 mL) dried tarragon; 1 tsp (5 mL) dried thyme; 1 bay leaf; Freshly ground pepper to taste; 1 cup (250 mL) 35 % cream

This is the Creamy Rabbit with Mushroom and White Wine recipe.

Prep: 20 min - 25 min
Cooking: 45 min - 1 h

Yields 4 servings

creamy rabbit with mushroom and white wine

Ingredients

3 lb (1.36 Kg) 1 rabbit cut in chunks
Salt and pepper to taste
Dijon mustard
2 tbsp (30 mL) vegetable oil
1 cup (250 mL) small onions
2 carrots peeled and sliced thin
2 cups (500 mL) mushrooms cleaned and cut in chunks
2 cups (500 mL) dry white wine
1 cup (250 mL) vegetable broth
1 tsp (5 mL) dried marjoram
1 tsp (5 mL) dried tarragon
1 tsp (5 mL) dried thyme
1 bay leaf
Freshly ground pepper to taste
1 cup (250 mL) 35 % cream

READY FOR REWARDS?

Preparation

Season rabbit chunks with salt and pepper. Brush with mustard. In large skillet, sauté rabbit in oil over medium-high heat for 3 to 4 minutes on each side, until meat is golden brown. Stir in onions and carrots, reduce heat to medium and cook for 3 minutes, stirring occasionally and turning meat once. Add mushrooms and cook for 1 more minute while stirring.

Pour wine and broth in skillet while scraping bottom with a spatula. Stir in dried herbs. Season to taste with pepper. Bring to boil, reduce heat to medium-low, cover and simmer for 30 to 45 minutes, stirring occasionally. Turn heat off, and remove bay leaf. Stir in cream. Cover and let stand 10 minutes over turned off heat, stirring once.

Serve immediately with Basmati rice or choice of pasta.