Recipe: Wild Rabbit Sautéed Hunter Style

Name: Le lapin de garenne sauté chasseur
Prep time: 60 min
Cook time: 45 min
Total time: 165 min
Yield: 4 portions
Ingredients: 1 beau lapin de garenne tiré a la tête dépouillé et vidé puis coupé en 8; 400 g de petits champignons de paris nettoyés et taillés en 4; 2 échalotes ciselées; 1 gousse d'ail écrasée et hachée; thym et 2 feuilles de laurier; 100 g de petits lardons blanchis et sautés; 20 cl de vin blanc sec; 2 cuillers a soupe de bon concentré de tomate; huile de tournesol ou graisse d'oie; sel et poivre du moulin.

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.6/5 (14 reviews) Other dishes

Prep 60 min

Cook 45 min

Rest 1h

Total 2h45

Servings 4 serv.

Ingredients for 4 servings

1 beautiful wild rabbit shot in the head, skinned and gutted then cut into 8 pieces
400 g small button mushrooms cleaned and cut into 4
2 shallots minced
1 clove garlic crushed and chopped
thyme and 2 bay leaves
100 g small bacon lardons blanched and sautéed
20 cl dry white wine
2 tablespoons good tomato concentrate
sunflower oil or goose fat
salt and freshly ground pepper

Step-by-step directions

1 In a sauté pan, pour your oil or goose fat, then when it is very hot place your rabbit pieces salt and pepper then roast them on all sides.

2 Remove the pan, the rabbit pieces strained into a deep dish.

3 Put the pan back on the heat, add your shallots, thyme, bay leaf, your garlic, your mushrooms, salt and pepper and sweat gently for 5 minutes then add the tomato and white wine let cook for another 5 to 6 minutes.

4 Heat your oven to 180°(th6)

5 Then pour the rabbit pieces and the rendered juice as well as the lardons into your pan, bring to a boil and place in the oven, cook for 30 minutes covered then turn off the oven, do not remove it until after 15 minutes for resting.
6 Test the seasoning, remove thyme and bay leaf, plate with care.
Potatoes à l'anglaise, pilaf rice or some fresh pasta will pair very well with this recipe.

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