Braised rabbit with mustard

Braised rabbit with mustard

By
From
Complete Mushroom Book
Serves
6
Photographer
Alastair Hendy

The French love all game and poultry, and often cook them in a wonderful stew, or ‘fricassee’. You may find local variations, mostly made with chicken. The rabbit version with mushrooms, however, makes a really delicious autumn meal.

Ingredients

Quantity Ingredient
300g brown cap mushrooms
1 large young rabbit, boned and cut into chunks
plain flour, seasoned, for dusting
40g butter
100g streaky bacon
12 small onions
1 garlic clove, crushed
1 bouquet garni
150ml dry white wine
200ml chicken or beef stock
2 tablespoons dijon mustard
salt, to taste
pepper, to taste
1 tablespoon parsley, finely chopped

Method

  1. Clean and trim the mushrooms. If large, quarter them. Dust the rabbit chunks with the seasoned flour.
  2. Melt the butter in a large casserole dish until sizzling, add the rabbit and brown on each side. Add the bacon, cut into strips, the whole onions and the crushed garlic, and cook for 5 minutes. Add the bouquet garni, wine and mushrooms and, after a few minutes, the stock.
  3. Bring to the boil, reduce the heat and cook for a further 20–30 minutes or until the rabbit is tender. Stir the mustard into the sauce and taste for seasoning.
  4. Serve sprinkled with parsley, with either boiled potatoes or bread.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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