Rabbit And Wild-Mushroom Ragout
- Total Time
- 1 hour
- Rating
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Ingredients
- 2teaspoons butter, unsalted
- 12½-pound rabbit, boned and cut in ½-inch pieces (about 3½ cups)
- 1onion, peeled and thinly sliced
- 2cups shiitakes or cepes, stemmed and coarsely chopped
- 1cup white mushrooms, stemmed and sliced
- ¾cup chicken broth, fresh or low-sodium canned
- ½cup dry white wine
- 1teaspoon salt, plus more to taste
- ½teaspoon freshly ground pepper, plus more to taste
- Large pinch ground nutmeg
- 4brioches or 4 thick slices of sweet bread
- 1tablespoon minced thyme
- 1tablespoon minced parsley
Nutritional analysis per serving (4 servings)
2135 calories; 71 grams fat; 16 grams saturated fat; 5 grams trans fat; 21 grams monounsaturated fat; 10 grams polyunsaturated fat; 264 grams carbohydrates; 12 grams dietary fiber; 60 grams sugars; 102 grams protein; 1803 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large, heavy skillet, warm the butter. Add the rabbit and saute for 2 minutes. Remove rabbit from pan. Set aside. Add onion to pan. Over medium-high heat, saute until caramelized, stirring occasionally.
- Step 2
Add the mushrooms and cook, stirring frequently, for about 5 minutes. Add the chicken broth, white wine, salt, pepper and nutmeg. Simmer slowly for 30 minutes. Stir in rabbit. Simmer for 5 minutes.
- Step 3
If using brioche, cut in half crosswise. Toast brioche or bread (on both sides if using bread). Place each roll or bread slice on a plate. Smother with the ragout. Garnish top with thyme and parsley. Serve.
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