Best Rabbit In A White Wine Bacon Onion And Mushroom Sauce Recipes

Rabbit in a White Wine, Bacon, Onion and Mushroom Sauce image

Provided by JustJanS

Categories Rabbit

Time 1h20m

Yield 2-4 serving(s)

Number Of Ingredients 17

1 rabbit, cut into 6
60 g flour
salt & freshly ground black pepper
30 g butter
2 tablespoons olive oil
10 small onions, peeled but a little root still attached
2 slices bacon, diced
1 cup dry white wine
1/2 cup water
1 tablespoon tomato paste
1 sprig thyme
1 bay leaf
1 garlic clove, crushed
500 g button mushrooms
extra butter
extra oil
2 tablespoons chopped fresh parsley

Steps:

Lightly coat the rabbit pieces in seasoned flour.
Heat the butter and oil and fry the rabbit pieces until golden brown.
Remove from the pan and add the tiny onions and bacon to the pan and fry until the onions are coloured.
Add the wine, water and tomato paste, stirring to combine and lift any brown bits off the bottom of the pan; add the thyme, bayleaf, garlic and season with extra black pepper.
Return the rabit to the pan.
Cover the pan and simmer about 1 hour or until the rabbit is tender.
Meanwhile, toss the mushrooms in a little extra butter and oil for a few minutes.
Add to the rabbit for the last few minutes of cooking.
Remove the thyme and bayleaf and serve the rabbit, mushrooms, onions and sauce with chopped parsley sprinkled over.

Braised Rabbit With Wild Mushrooms image

Provided by ratherbeswimmin

Categories Rabbit

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 tablespoons butter
1 (3 1/2 lb) rabbit, dressed and cut into serving pieces
1 large onion, chopped
1/2 lb fresh wild mushroom, rinsed and sliced
1 garlic clove, minced
1 cup dry white wine
3 large ripe tomatoes, peeled, seeded, and chopped
1 1/2 cups beef broth
2 teaspoons chopped fresh tarragon leaves
1 teaspoon chopped fresh chervil, leaves
salt
fresh ground black pepper

Steps:

Preheat oven to 350°.
In a large, heavy skillet, melt the butter over medium heat; add in the rabbit pieces (in batches, if necessary), brown on all sides, and transfer to a plate.
Add in the onion, mushrooms, and garlic; cook/stir, until the onion is softened, about 5 minutes.
Add in the wine and continue cooking until most of the liquid has evaporated, about 5 minutes.
Add in the tomatoes, beef broth, tarragon, and chevril; season with salt and pepper; bring to a boil, and let boil until the sauce begins to thicken, about 5-7 minutes.
Remove pan from heat.
Arrange rabbit pieces in a large, greased baking dish, pour the sauce over the top; cover and bake until the rabbit is fork tender and the sauce nicely thickened, 30-35 minutes.