Rabbit And Wild-Mushroom Ragout Recipe

Name: Rabbit And Wild-Mushroom Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a large, heavy skillet, warm the butter.
2
Add the rabbit and saute for 2 minutes.
3
Remove rabbit from pan.
4
Set aside.
5
Add onion to pan.
6
Over medium-high heat, saute until caramelized, stirring occasionally.
7
Add the mushrooms and cook, stirring frequently, for about 5 minutes.
8
Add the chicken broth, white wine, salt, pepper and nutmeg.
9
Simmer slowly for 30 minutes.
10
Stir in rabbit.
11
Simmer for 5 minutes.
12
If using brioche, cut in half crosswise.
13
Toast brioche or bread (on both sides if using bread).
14
Place each roll or bread slice on a plate.
15
Smother with the ragout.
16
Garnish top with thyme and parsley.
17
Serve.

121

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Rabbit And Wild-Mushroom Ragout falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rabbit And Wild-Mushroom Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions