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.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
80g
Fat
65g
Carbs
23g
