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! ☺️

The post Rabbit with cream and mushrooms appeared first on Foodcraftz.