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Rabbit Stew with Mushrooms
Rabbit Stew with Mushrooms
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Prep Time:
45 minutes
Cook Time:
105 minutes
Total Time:
150 minutes
Savory rabbit stew with mushrooms, sherry, and herbs.
Ingredients:
  • 1 ounce of dried porcini mushrooms
  • 2 heads of garlic
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 pounds mixed mushrooms
  • 4 Tbsp butter
  • 1 rabbit
  • 3 large shallots, chopped
  • 1 cup sherry or white wine
  • 1-2 cups mushroom soaking water
  • 3 cups chicken stock
  • 1 tablespoon fresh thyme, or 2 teaspoons dried
  • 1 large parsnip, peeled and chopped into large pieces
  • Salt
  • 2 Tbsp chopped fresh parsley
Instructions:
  • Prepare the roasted garlic: Preheat the oven to 375°F. Slice the top third off the garlic heads and generously drizzle with olive oil. Seal the garlic heads in foil and bake for 45 minutes to an hour until cloves are tender and golden. Let cool before using.
  • Soak the dried porcini mushrooms in 2 cups of hot water while you prepare the other ingredients.
  • Cut the rabbit into serving pieces and generously salt. Allow it to rest at room temperature for 30 minutes while the garlic roasts. Use all parts of the rabbit for the stew, removing any rib or less meaty parts later for added flavor. For more rabbit preparation details, refer to "How to Cut Up a Rabbit."
  • Prepare the crème fraiche-liver thickener by finely mincing the rabbit liver and transferring it to a small bowl. Mix vigorously with about 1 1/2 tablespoons of crème fraiche or sour cream. Strain the mixture through a fine-meshed sieve into a bowl using a rubber spatula. Chill in the refrigerator until ready to use.
  • Prepare the mushrooms: Remove and discard the tough ends of the mushroom stems, saving them for future stock if desired. Roughly chop or slice the mushrooms. Dice the rehydrated porcini and strain the soaking liquid through a paper towel into a separate bowl. Keep the liquid for later use.
  • Sauté the mushrooms until they release their water in a hot pot, scraping off any bits from the bottom. Season lightly with salt, then transfer to a bowl once the liquid evaporates.
  • In a pot, melt butter over medium heat. Pat the rabbit pieces dry and add them to the pot, being careful not to overcrowd. Brown the pieces thoroughly on all sides. Remove the rabbit pieces from the pot and set aside.
  • Sauté the shallots in a hot pot until nicely wilted, about 3 minutes. Stir occasionally and sprinkle salt over them.
  • Squeeze the roasted garlic into the strained mushroom soaking water and whisk to combine while the shallots cook.
  • Pour the sherry or white wine into the pot with the shallots, scraping the bottom with a wooden spoon to release the flavorful bits. Allow the sherry to reduce by half before adding the mushroom-roasted garlic mix and stock, stirring until well combined.
  • Combine thyme, mushrooms, rabbit, and parsnips in a pot and bring to a gentle simmer for 90 minutes until the meat is tender. Optionally, remove the rabbit, shred the meat, and return it to the pot before serving. Adjust salt to taste and stir in parsley before serving.
  • Gently stir in the crème fraiche-liver mixture off the heat until heated through. Avoid boiling to prevent curdling. Serve immediately.
  • Serve alongside a crusty loaf of bread, a fresh green salad, and your choice of white wine, rose, or red wine. If you enjoyed the dish, please rate it and share your feedback with us!

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