Rabbit And Wild-Mushroom Ragout
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:Four servings
- 2teaspoons butter, unsalted
- 12Ā½-pound rabbit, boned and cut in Ā½-inch pieces (about 3Ā½ cups)
- 1onion, peeled and thinly sliced
- 2cups shiitakes or cepes, stemmed and coarsely chopped
- 1cup white mushrooms, stemmed and sliced
- Ā¾cup chicken broth, fresh or low-sodium canned
- Ā½cup dry white wine
- 1teaspoon salt, plus more to taste
- Ā½teaspoon freshly ground pepper, plus more to taste
- Large pinch ground nutmeg
- 4brioches or 4 thick slices of sweet bread
- 1tablespoon minced thyme
- 1tablespoon minced parsley
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There arenāt any notes yet. Be the first to leave one.
There arenāt any notes yet. Be the first to leave one.
Private notes are only visible to you.
Advertisement