Forktionary

Poor Man's Rabbit Recipe

Experience the rich, full flavor of rabbit in this heartwarming, classic recipe. Perfectly tender rabbit slow-simmered in a luxurious wine sauce with mushrooms and pearl onions. A surprisingly simple yet elegant dish perfect for a cozy winter evening. This recipe, originally shared by deranged_millionaire (thanks!), is a true culinary gem.

Prep Time 20 mins
Cook Time 140 mins
Calories 318.7 kcal
Protein 7g
Rating 5.0 (1 Reviews)
Poor Man's Rabbit 17

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Poor Man's Rabbit

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How to Make Poor Man's Rabbit

  1. Dredge rabbit pieces (including liver) in 1/2 cup all-purpose flour, shaking off excess.
  2. Season generously with salt and pepper.
  3. Heat 2 tablespoons olive oil in a large, heavy-bottomed saucepan over medium-high heat. Brown rabbit pieces on all sides until golden brown. Remove from pan and set aside.
  4. Add 1 tablespoon olive oil to the same pan. Sauté 1 medium onion, chopped, and 2 cloves garlic, minced, until softened (about 5 minutes).
  5. Pour in 1/2 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio), scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until most of the wine has evaporated.
  6. Add 1 1/2 cups dry white wine, 1 bouquet garni (bay leaf, thyme, parsley sprigs), and 1 cup veal stock. Bring to a simmer.
  7. Return rabbit to the pan. Cover, reduce heat to low, and simmer for 1 hour and 45 minutes to 2 hours, or until the rabbit is very tender.
  8. While the rabbit simmers, blanch 1 cup pearl onions in boiling water for 1 minute. Drain and peel.
  9. In a separate skillet, heat 1 tablespoon olive oil over medium heat. Sauté 8 ounces cremini mushrooms, sliced, and the blanched pearl onions until golden brown (about 15 minutes). Season with salt and pepper.
  10. Once the rabbit is cooked, remove it from the pan and keep warm, covered.
  11. Discard the bouquet garni. Remove the rabbit liver and mash it into the sauce. Strain the sauce through a fine-mesh sieve, pressing on the solids to extract as much flavor as possible.
  12. Return the strained sauce to the pan. Add the cooked rabbit, sautéed mushrooms, and pearl onions.
  13. Simmer for 5 minutes to heat through and combine flavors.
  14. Serve hot and enjoy!

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

18g

Fat

9g

Carbs

8g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Mushroom Recipes European French Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation North American Main Dish American Diabetic Dietary Wild Game Meat Rabbit 4 Hours Or Less