Rabbit Chasseur


This is another comforting winter stew that can also be prepared with chicken if rabbit is not available. Enjoy!


1 2-3 Lb rabbit, cut into 6-7 pieces
2 Tbs olive oil
2 onions, sliced
1 cup whole button mushrooms or baby Bella mushrooms
1/4 cup tomato purée
1 Tbs fresh thyme leaves or 1tsp dried thyme
2 cup dry white wine
2 cups chicken stock
3 tomatoes, quartered and deseeded
tarragon leaves or chopped parsley for garnish


Season the rabbit with salt and pepper. Heat the olive oil in a lidded sauté pan or shallow casserole. Pan-fry the rabbit over a medium-high heat, turning, until golden on both sides. Remove from the pan and keep to one side. Add a the onions and mushrooms to the pan, stirring occasionally until they have a little color and are beginning to soften, 6-8 mins. Stir in the tomato purée and white wine, then pour in the stock.
Return the rabbit to the pan and bring to a simmer. Add the thyme and place a lid on the pan reduce heat to low and continue to cook, allowing the sauce to just simmer for about 1 hr, or until the meat is completely tender. To finish, skim the sauce of any further excess fat, then add the tomatoes. Simmer, without the lid, for a further 5-7 minutes to soften them. Taste to check seasoning and add salt and pepper as needed. Serve garnished with fresh herbs and crusty bread or white rice. Bon Appetit!



About Chef Justice Stewart

I am a former construction worker turned chef from NYC that will educate the average cook on how to prepare restaurant quality meals. Please Subscribe to this blog to enjoy some wonderful recipes and tips.

Posted on November 21, 2015, in Wild Game and tagged , , , , , , . Bookmark the permalink. Leave a comment.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: