Rabbit And Wild-Mushroom Ragout
Published February 6, 1993
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
2 teaspoons butter, unsalted
1 2 ½-pound rabbit, boned and cut in ½-inch pieces (about 3 ½ cups)
1 onion, peeled and thinly sliced
2 cups shiitakes or cepes, stemmed and coarsely chopped
1 cup white mushrooms, stemmed and sliced
¾ cup chicken broth, fresh or low-sodium canned
½ cup dry white wine
1 teaspoon salt, plus more to taste
½ teaspoon freshly ground pepper, plus more to taste
Large pinch ground nutmeg
4 brioches or 4 thick slices of sweet bread
1 tablespoon minced thyme
1 tablespoon minced parsley
Nutritional analysis per serving (4 servings)
44 grams carbs; 187 milligrams cholesterol; 704 calories; 7 grams monosaturated fat; 4 grams polyunsaturated fat; 7 grams saturated fat; 26 grams fat; 1 gram trans fat; 3 grams fiber; 914 milligrams sodium; 66 grams protein; 11 grams sugar
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.
Private Notes