Rabbit In A White Wine Bacon Onion And Mushroom Sauce Recipe

Name: Rabbit In A White Wine Bacon Onion And Mushroom Sauce
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: Serves 1 or more
Ingredients: 1.5 lbs rabbit pieces; 1/4 cup seasoned flour; Salt & Freshly Ground Black Pepper; 2 tbsp butter (plus 1 tbsp for mushrooms); Olive Oil; Onions; 4 oz diced bacon; Dry White Wine; 1/2 cup chicken broth; 1 tbsp tomato paste; 2 sprigs fresh thyme; Bay Leaf; Garlic Clove; Button Mushrooms; 1 tbsp olive oil (plus 1 tbsp for mushrooms); Fresh Parsley

Indulge in this decadent Rabbit in a Rich White Wine, Bacon, Onion & Mushroom Sauce recipe! A classic dish elevated with aromatic herbs and tender rabbit meat. Perfect for a special occasion or a cozy weekend dinner. This recipe, inspired by a treasured cookbook, delivers a depth of flavor that will leave you wanting more. Get ready to impress!

Prep Time 20 mins

Cook Time 80 mins

Calories 732.6 kcal

Protein 30g

Rating 4.3 (7 Reviews)

Rabbit In A White Wine Bacon Onion And Mushroom Sauce

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rabbit In A White Wine Bacon Onion And Mushroom Sauce

1.5 lbs rabbit pieces
1/4 cup seasoned flour
Salt & Freshly Ground Black Pepper
2 tbsp butter (plus 1 tbsp for mushrooms)
Olive Oil
Onions
4 oz diced bacon
Dry White Wine
1/2 cup chicken broth
1 tbsp tomato paste
2 sprigs fresh thyme
Bay Leaf
Garlic Clove
Button Mushrooms
1 tbsp olive oil (plus 1 tbsp for mushrooms)
Fresh Parsley

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How to Make Rabbit In A White Wine Bacon Onion And Mushroom Sauce

Season 1.5 lbs of rabbit pieces generously with salt and pepper. Lightly coat in 1/4 cup seasoned flour.
Heat 2 tbsp butter and 1 tbsp olive oil in a large, oven-safe pan over medium-high heat. Brown the rabbit pieces in batches, ensuring not to overcrowd the pan. Set aside.
Add 1 cup of finely chopped small onions and 4 oz diced bacon to the pan. Cook until the onions are softened and caramelized, about 5-7 minutes.
Pour in 1 cup dry white wine and 1/2 cup chicken broth. Add 1 tbsp tomato paste, scraping up any browned bits from the bottom of the pan. Stir to combine.
Add 2 sprigs fresh thyme, 1 bay leaf, and 2 cloves minced garlic. Season with freshly ground black pepper to taste.
Return the browned rabbit to the pan.
Cover the pan and transfer to a preheated oven at 350°F (175°C). Braise for 1 hour, or until the rabbit is very tender.
While the rabbit is braising, melt 1 tbsp butter and 1 tbsp olive oil in a separate pan. Add 8 oz sliced mushrooms and sauté for 5-7 minutes, until softened.
Add the sautéed mushrooms to the rabbit during the last 15 minutes of cooking.
Remove the thyme and bay leaf. Serve the rabbit, mushrooms, onions, and sauce over creamy mashed potatoes or egg noodles. Garnish with freshly chopped parsley.