Rabbit in wild mushroom sauce
Rabbit meat is a white meat rich in amino acids and vitamins. It has less fat and cholesterol than chicken meat, so it should be eaten as often as possible. Unfortunately, the price of this meat is not the lowest, so people do not buy this meat too often.
Fortunately, I have recently received quite a lot of rabbit meat so I can enjoy dishes made from it. I keep the meat in the freezer and whenever I feel like it, I quickly defrost some and bake or cook it. This was also the case with the recipe below. I combined the meat with quite a lot of wild mushrooms and chanterelles. I poured cream all over it and seasoned with a little dill. I served it with beetroot and mashed potatoes.
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Ingredients for rabbit in mushroom sauce.
- 1,5 kg rabbit meat
- 200 g frozen or fresh chanterelle mushrooms
- 150 g frozen or fresh forest mushrooms
- 200 g onion
- 1 tablespoon of olive oil
- 500 ml water
Sauce:
- 400 ml wody
- 200 ml cream (30%)
- 1,5 tablespoon of potato starch
- a bunch of fresh dill
- 1 teaspoon of salt
- 1/3 teaspoon of pepper
How to make rabbit in sauce.
Pour the olive oil into a pan, add finely chopped onion and fry for 3-4 minutes over a medium heat. Put the raw rabbit meat on the fried onion. Continue frying for 10 minutes and then add the mushrooms. Fry for another 10 minutes. Pour water into the stewed meat, bring it to boil then simmer it covered for two hours or until the meat is tender.
In a cup, combine the water with cream, potato starch, salt and pepper. Take the soft rabbit meat out of the pot and pour the liquid from the cup into the water and mushrooms in the pot. Bring it to boil and, stirring constantly, cook the sauce for two minutes. Then put the rabbit meat into the sauce and cook it together for 3-4 minutes. At the end, sprinkle the sauce with finely chopped dill.
Good to know when making rabbit with mushrooms.
I prepared the above dish only from rabbit legs. It may happen that, depending on what parts of the rabbit you use, they will require more or less time on the heat. It is always best to check the meat with a fork while cooking.
I served the rabbit with beetroot and horseradish salad. The recipe for it can be found HERE.
Are you looking for rabbit dishes? If so, try our recipe for Rabbit loins with vegetables.
