With this recipe, the rabbit’s meat becomes so tender that it melts in your mouth. Browning the meat (Maillard reaction) is very important, because it intensifies meat flavors.
Rabbit has a lean meat so to balance that, better to marinade the rabbit a night before in extra virgin olive oil, herbs, black pepper, garlic. (or any spices of your choice)
Ingredients | 2 servings
- half of a Rabbit
- 1 Onion
- Garlic and Herbs
- 1/2 cup Sour Cream
- 200g/ 7oz chopped Champignon Mushroom (frozen or fresh)
- Extra Virgin Olive Oil
- 1/2 cup White Wine
- Chopped Parsley for garnish
- Salt and Black Pepper (to taste)
Preparation
– Mix rabbit with extra virgin olive oil, black pepper, herbs (rosemary, sage, bay leaf), and garlic. Put in the fridge and let it rest for minimum ⏳ 6 hours or overnight.
– No salt has been added to maintain the juice inside the meat.
– Remove the mix from the fridge, wait half an hour, or until it gets to room temperature.
– Add salt.
♨️ Preheat the oven at 200C°/390F°
– In a pan, on medium heat, brown the rabbit with its marinate, then pour white wine.
– Stir so the alcohol evaporates and the flavors combines.
– In a dutch oven: Stir fry the diced onion with salt and pepper.
– Add rabbit & herbs.
⏳♨️ Place the pot in oven and cook for ⏳ 30 minutes
– Meanwhile, sauté mushrooms with olive oil, salt & pepper.
– Add them to the rest of the ingredients.
⏳ ♨️ Continue to cook for another ⏳ 30 minutes in the oven.
Last touch:
– Remove the pot from the oven to the stove, add cream & chopped parsley, give it a stir and after 2-3 minutes it’s ready!
Notes
- In a dutch oven rabbit cooks perfectly in just 1 hour. In a normal pot you’ll need more time.
- In case you don’t want to use the oven, this recipe works perfectly on the stove. First cook rabbit for 1 hour then add mushrooms and cook another 30 minutes.
Bon appétit! ☺️
