Rabbit Stew with White Wine and Mushrooms

Tender rabbit pieces falling off the bone, coated in a smooth, glossy sauce. The aroma of reduced white wine mingles with the woody scent of thyme and sautéed mushrooms.

• Prep time: 25 min
• Cook time: 65 min
• Difficulty: Medium
• Calories: 701
• Protein: 73 g
• Carbs: 17 g
• Fat: 26 g

Ingredients

• 1.2 kg Rabbit meat ( cut into pieces )
• 150 g Smoked lardons ( whole )
• 2 piece Yellow onion ( sliced )
• 3 piece Carrot ( in thick rounds )
• 2 piece Garlic ( minced )
• 50 g Salted butter
• 30 g Wheat flour
• 500 ml Dry white wine
• 250 g Button mushroom ( quartered )
• 2 piece Thyme
• 2 piece Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 250 ml Veal stock concentrate ( prepared )

Instructions

1. Brown the meat and lardons

   In a heavy pot, heat the salted butter and a splash of oil. Brown the rabbit pieces on all sides until golden. Add the smoked lardons until they render their fat and become crispy.

2. Sauté the aromatics

   Remove the meat. In the same fat, toss in the yellow onion and carrots. Let them color slightly. Add the crushed garlic at the end so it doesn't burn.

3. Dust with flour and deglaze

   Return the rabbit to the pot. Sprinkle with flour (singer) and stir well to coat the meat. Cook for 2 minutes, then deglaze with white wine, scraping the bottom to release the brown bits.

4. Add liquid and simmer

   Pour in the veal stock (or mineral water) until halfway up the meat. Add the thyme and bay leaf. Cover and simmer on low heat. The sauce should gently bubble, not boil.

5. Prepare the garnish

   Meanwhile, sauté the mushrooms in a pan with a knob of butter until firm and golden. Add them to the pot 10 minutes before the end.

6. Finish the sauce

   Check the doneness: the meat should easily shred. If the sauce is too thin, remove the lid and reduce for a few minutes until it coats the back of a spoon.

Chef's tips

• Don't skip the dusting with flour (singer); it's what creates that velvety sauce texture.
• Rabbit is lean meat: if the heat is too high, it will turn dry. The secret is a gentle simmer.

Storage

Keep for up to 3 days in the fridge in an airtight container. Tastes even better reheated gently the next day.