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!
Posted on November 21, 2015, in Wild Game and tagged chasseur sauce, french cooking, french cuisine, mushrooms, Rabbit, tomatoes, winter stew. Bookmark the permalink. Leave a comment.
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