RABBIT RECIPE|WHITE BEAN RAGU & RABBIT PORT WINE WITH WILD MUSHROOM

rabbit

💰Cheaper: chicken thighs

Chicken thighs are more affordable and provide a similar texture.

port wine

💰Cheaper: red wine

Red wine can be used as a substitute for a less sweet flavor.

wild mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more common and less expensive.

white beans

💰Cheaper: canned beans

Canned beans save time and are often cheaper than dried.

Start by heating 2-3 tablespoons of olive oil in a pan.

Add chopped onion and yellow pepper, stirring until they become al dente and translucent.

Add garlic and tomatoes to the pan, along with thyme.

Add 1 can of beans and 2 cups of chicken stock to the mixture.

Stir in a couple tablespoons of white balsamic vinegar or balsamic vinegar and let simmer for 30-45 minutes until desired consistency is reached.

Take the stems from the herbs and add them to the beans for extra flavor, removing them after simmering.

Roughly cut the wild mushrooms and set aside.

Butcher the farm-raised rabbit by removing the front and back quarters, and cutting away the belly skin and ribs.

Dust the rabbit pieces lightly with flour, salt, and black pepper.

Heat olive oil in a pan and add the rabbit pieces, searing until browned on all sides.

Remove the rabbit from the pan and add more olive oil, shallots, wild mushrooms, and garlic.

Deglaze the pan with port wine, scraping up the browned bits from the bottom.

Add a little beef stock and thyme, and a touch of tomato paste to the pan.

Return the rabbit to the pan and let it simmer and reduce for about 30-45 minutes.

Remove the rabbit from the pan and let it rest.

Adjust seasoning in the beans with salt and pepper, and add a little butter for richness.

Incorporate cilantro into the beans just before serving.

Plate the dish by adding the beans to the bottom and topping with the sautéed rabbit and wild oyster mushroom sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens