RABBIT AND WILD-MUSHROOM RAGOUT

Rabbit And Wild-Mushroom Ragout image

Provided by Molly O'Neill

Time 1h

Yield Four servings

Number Of Ingredients 13

2 teaspoons butter, unsalted
1 2 1/2-pound rabbit, boned and cut in 1/2-inch pieces (about 3 1/2 cups)
1 onion, peeled and thinly sliced
2 cups shiitakes or cepes, stemmed and coarsely chopped
1 cup white mushrooms, stemmed and sliced
3/4 cup chicken broth, fresh or low-sodium canned
1/2 cup dry white wine
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground pepper, plus more to taste
Large pinch ground nutmeg
4 brioches or 4 thick slices of sweet bread
1 tablespoon minced thyme
1 tablespoon minced parsley

Steps:

In a large, heavy skillet, warm the butter. Add the rabbit and saute for 2 minutes. Remove rabbit from pan. Set aside. Add onion to pan. Over medium-high heat, saute until caramelized, stirring occasionally.
Add the mushrooms and cook, stirring frequently, for about 5 minutes. Add the chicken broth, white wine, salt, pepper and nutmeg. Simmer slowly for 30 minutes. Stir in rabbit. Simmer for 5 minutes.
If using brioche, cut in half crosswise. Toast brioche or bread (on both sides if using bread). Place each roll or bread slice on a plate. Smother with the ragout. Garnish top with thyme and parsley. Serve.