1/3 Photos of Rabbit in a White Wine, Bacon, Onion and Mushroom Sauce
1 hr 20 mins
I got a cookbook from a church fete-this is one recipe I'd like to try when the price of rabbit comes down!
My Private Note
Units: US | Metric
- 1 rabbit, cut into 6
- 60 g flour
- salt & freshly ground black pepper
- 30 g butter
- 2 tablespoons olive oil
- 10 small onions, peeled but a little root still attached
- 2 slices bacon, diced
- 1 cup dry white wine
- 1/2 cup water
- 1 tablespoon tomato paste
- 1 sprig thyme
- 1 bay leaf
- 1 garlic clove, crushed
- 500 g button mushrooms
- extra butter
- extra oil
- 2 tablespoons chopped fresh parsley
- 1Lightly coat the rabbit pieces in seasoned flour.
- 2Heat the butter and oil and fry the rabbit pieces until golden brown.
- 3Remove from the pan and add the tiny onions and bacon to the pan and fry until the onions are coloured.
- 4Add 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.
- 5Return the rabit to the pan.
- 6Cover the pan and simmer about 1 hour or until the rabbit is tender.
- 7Meanwhile, toss the mushrooms in a little extra butter and oil for a few minutes.
- 8Add to the rabbit for the last few minutes of cooking.
- 9Remove the thyme and bayleaf and serve the rabbit, mushrooms, onions and sauce with chopped parsley sprinkled over.
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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: