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    You are in: Home / Australian / Rabbit in a White Wine, Bacon, Onion and Mushroom Sauce Recipe
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    Rabbit in a White Wine, Bacon, Onion and Mushroom Sauce

    Rabbit  in a White Wine, Bacon, Onion  and Mushroom Sauce. Photo by The Flying Chef

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    JustJanS's Note:

    I got a cookbook from a church fete-this is one recipe I'd like to try when the price of rabbit comes down!

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    Units: US | Metric


    1. 1
      Lightly coat the rabbit pieces in seasoned flour.
    2. 2
      Heat the butter and oil and fry the rabbit pieces until golden brown.
    3. 3
      Remove from the pan and add the tiny onions and bacon to the pan and fry until the onions are coloured.
    4. 4
      Add the wine, water and tomato paste, stirring to combine and lift any brown bits off the bottom of the pan; add the thyme, bayleaf, garlic and season with extra black pepper.
    5. 5
      Return the rabit to the pan.
    6. 6
      Cover the pan and simmer about 1 hour or until the rabbit is tender.
    7. 7
      Meanwhile, toss the mushrooms in a little extra butter and oil for a few minutes.
    8. 8
      Add to the rabbit for the last few minutes of cooking.
    9. 9
      Remove the thyme and bayleaf and serve the rabbit, mushrooms, onions and sauce with chopped parsley sprinkled over.

    Ratings & Reviews:

    • on November 15, 2008


      I've made this recipe twice now. The first time I made it, we really liked it, but felt it needed a little more flavor. Last night I made it again and it was just perfect, with the following modifications: doubled the bacon to 4 slices, used 4-5 crushed garlic cloves, 4-5 sprigs of thyme, and a mix of wild mushrooms (shiitake and cremini) instead of button. I ended up not having a bay leaf and was a little short on the mushrooms, but it still turned out wonderful and I will definitely add the bay leaf next time. I served with a side of mashed potatoes (wonderful for dipping in the sauce) and green beans. Thanks for posting, Jan; we will definitely make this dish again.

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    • on July 28, 2008


      Absolutely wonderful!!! I only tried rabbit for the first time last year and really loved it. I have been looking for new ways to make it ever since. I bought rabbit fillet pieces as they were on special for half price, who would pass that up. I made this as is except after cooking for one hour the sauce was a little too tomato flavoured for our taste. I just added about 3/4 teaspoon of chicken stock granules and 2 tablespoons of cream and it was perfect. This is an exceptional recipe to serve with rabbit and we all really enjoyed it. I served over wild rice and thought this went well with it. A great post Jan!!!

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    • on March 30, 2007


      This was great Jan! I served over a little pasta but the sauce is really great and would be terrific over rice as well.

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    Read All Reviews (5)


    Nutritional Facts for Rabbit in a White Wine, Bacon, Onion and Mushroom Sauce

    Serving Size: 1 (390 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 732.6
    Calories from Fat 333
    Total Fat 37.0 g
    Saturated Fat 13.1 g
    Cholesterol 47.4 mg
    Sodium 367.6 mg
    Total Carbohydrate 69.5 g
    Dietary Fiber 7.9 g
    Sugars 20.1 g
    Protein 15.1 g

    The following items or measurements are not included:



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