philosokitchen

an italian cook around the world

  • Home
  • recipes
    • My Authentic Italian Recipes
    • appetizers
    • pasta rice & Co.
    • entrées
    • sides
    • desserts
    • Soups
    • salads
    • sauces & jarred goods
    • slow cooked
    • FASTER THAN 45 MIN
    • vegetarian
    • vegan
    • gluten free
    • paleo
  • travelogs
    • foodie travels
    • chronicles of italian cooks
  • MERCHANDISING
  • food story
  • ABOUT ME
  • RECIPE DISCLAMER
  • PRIVACY POLICY
  • Shop
You are here: Home / Gluten Free / RABBIT STEW braised in white wine with mushrooms and mustard seeds

RABBIT STEW braised in white wine with mushrooms and mustard seeds

11/04/2016 by Filippo Trapella Leave a Comment

Rabbit stew with mushroom is a recipe for many but not for all! There are several reasons to love this tasty and healthy meat, very popular in Italy, France, and Spain. Rabbit taste similar to the chicken but more flavorful. The pairing with white wine is a classic. Like all the slow cooked meats, the rabbit stew will be nice just cooked, but it will be even more delicious reheated the day after!

RABBIT STEW braised in white wine with mushrooms and mustard seeds

If you like this recipe, please click here, leave a comment and vote 5 stars!
A simple action to help the growth of this blog. 🙂

rabbit-stew-mushrooms

  • 1 rabbit jointed
  • 5 oz (100 g) Shiitake mushrooms
  • 7 oz (200 g) Cremini mushrooms
  • 1/2 yellow onion
  • 2 cloves of garlic
  • 4 tbsp pine nuts
  • 1 tsp mustard seeds
  • 3 juniper berries
  • 5 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1/2 bottle dry white wine
  • 1 cup white vinegar
  • 4 bay leaves
  • 1 tsp cornstarch
  • 1 dash black pepper
  • to taste table salt

RABBIT STEW braised in white wine with mushrooms and mustard seeds

JOINTED RABBIT

First, reduce the rabbit into pieces working on the joints of the legs and pull out them cutting the bones as less as possible. After that, reduce the body into 4 pieces cutting the rabbit with a sharp, heavy knife. Rinse the pieces brushing them to be sure to discard any remaining crumb of bones. Finally, pour the meat into a bowl along with water and a cup of white vinegar, then cover the bowl with plastic wrap and place into the fridge.

RABBIT STEW braised in white wine with mushrooms and mustard seeds

SAUTEED ONION

Peel the onion then mince it finely. After that, pour 2 tbsp of unsalted butter into a thick-bottomed saucepan or pot, then place over medium low heat. When the butter is completely melted, add the onion and saute until very smooth and translucent, stirring occasionally.

RABBIT STEW braised in white wine with mushrooms and mustard seeds

CREMINI & SHIITAKE

Meanwhile the onion are cooking, brush and cut the mushrooms into half, discarding the stems.  Pour 3 tbsp of butter in another pan and place over medium heat. Melt the butter, then saute the mushrooms until golden brown, stirring frequently. Finally pour the mushrooms into the pot along with the onions.

RABBIT STEW braised in white wine with mushrooms and mustard seeds

SEARED RABBIT

Rinse the pieces of rabbit and dry them with paper towel. in the same pan where we cooked the mushrooms, sear the meat a few minutes over high heat flipping them occasionally. Finally, baste with an half bottle of white wine, a cup at time. Continue to cook 5 minutes over high heat, the pour the rabbit and the whine sauce into the pot along the mushrooms and onions.

RABBIT STEW braised in white wine with mushrooms and mustard seeds

PINE NUTS AND MUSTARD SEEDS

Crash the juniper berries and toast them in a little pan along with 2 tbsp of pine nuts and the mustard seeds. Eventually, pour all into the pot with the rabbit.

RABBIT STEW braised in white wine with mushrooms and mustard seeds

RABBIT STEW

Cook the rabbit very slowly 1 hour, covered with a lid, the sauce have to very gently simmering. If the liquid is going to evaporate too much, add a ladle of hot water or vegetable broth.

At this point, If you prefer prepare the rabbit stew one or two days in advance, let the pot reach room temperature and store into the fridge.

Before serving, raise the meat and the mushrooms, then place in a covered dish. After that, blend the other ingredients adding 1 tsp of cornstarch. Pour the sauce into the pot and heat until creamy and a little bit thick. Finally, add salt to taste and pour the rabbit pieces in the sauce. Re-heat covered over low flame, and complete with another couple of toasted pine nuts. Serve hot paired with polenta or mashed potatoes.

RABBIT STEW braised in white wine with mushrooms and mustard seeds

TAKE A LOOK AT THIS

TRADITIONAL ROMAN OXTAIL “ALLA VACCINARA”

TRADITIONAL ROMAN OXTAIL "ALLA VACCINARA"

PRINTABLE VERSION

RABBIT STEW braised in white wine with mushrooms and mustard seeds
 
Print
Prep time
1 hour 40 mins
Total time
1 hour 40 mins
 
Rabbit stew with mushroom is a recipe for many but not for all! There are several reasons to love this tasty and healthy meat, very popular in Italy, France, and Spain. Rabbit taste similar to the chicken but more flavorful. The pairing with white wine is a classic. Like all the slow cooked meats, the rabbit stew will be nice just cooked, but it will be even more delicious reheated the day after!
Author: Filippo Trapella - philosokitchen.com
Recipe type: stew
Cuisine: France
Serves: 4
Ingredients
  • 1 rabbit jointed
  • 5 oz (100 g) Shiitake mushrooms
  • 7 oz (200 g) Cremini mushrooms
  • 1/2 yellow onion
  • 2 cloves of garlic
  • 4 tbsp pine nuts
  • 1 tsp mustard seeds
  • 3 juniper berries
  • 5 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1/2 bottle dry white wine
  • 1 cup white vinegar
  • 4 bay leaves
  • 1 tsp cornstarch
  • 1 dash black pepper
  • to taste table salt
Instructions
  1. JOINTED RABBIT
    First, reduce the rabbit into pieces working on the joints of the legs and pull out them cutting the bones as less as possible. After that, reduce the body into 4 pieces cutting the rabbit with a sharp, heavy knife. Rinse the pieces brushing them to be sure to discard any remaining crumb of bones. Finally, pour the meat into a bowl along with water and a cup of white vinegar, then cover the bowl with plastic wrap and place into the fridge.
  2. SAUTEED ONION
    Peel the onion then mince it finely. After that, pour 2 tbsp of unsalted butter into a thick-bottomed saucepan or pot, then place over medium low heat. When the butter is completely melted, add the onion and saute until very smooth and translucent, stirring occasionally.
  3. CREMINI & SHIITAKE
    Meanwhile the onion are cooking, brush and cut the mushrooms into half, discarding the stems. Pour 3 tbsp of butter in another pan and place over medium heat. Melt the butter, then saute the mushrooms until golden brown, stirring frequently. Finally pour the mushrooms into the pot along with the onions.
  4. SEARED RABBIT
    Rince the pieces of rabbit and dry them with paper towel. in the same pan where we cooked the mushrooms, sear the meat a few minutes over high heat flipping them occasionally. Finally, baste with an half bottle of white wine, a cup at time. Continue to cook 5 minutes over high heat, the pour the rabbit and the whine sauce into the pot along the mushrooms and onions.
  5. PINE NUTS AND MUSTARD SEEDS
    Crash the juniper berries and toast them in a little pan along with 2 tbsp of pine nuts and the mustard seeds. Eventually, pour all into the pot with the rabbit.
  6. RABBIT STEW
    Cook the rabbit very slowly 1 hour, covered with a lid, the sauce have to very gently simmering. If the liquid is going to evaporate too much, add a ladle of hot water or vegetable broth.
    At this point, If you prefer prepare the rabbit stew one or two days in advance, let the pot reach room temperature and store into the fridge.
    Before serving, raise the meat and the mushrooms, then place in a covered dish. After that, blend the other ingredients adding 1 tsp of cornstarch. Pour the sauce into the pot and heat until creamy and a little bit thick. Finally, add salt to taste and pour the rabbit pieces in the sauce. Re-heat covered over low flame, and complete with another couple of toasted pine nuts. Serve hot paired with polenta or mashed potatoes.
3.5.3251

RABBIT STEW braised in white wine with mushrooms and mustard seeds

Filed Under: Entrées, Gluten Free, Recipes, Slow Cooked Tagged With: bay leaf, chicken, entree, france, healthy, italian, meat, mushrooms, mustard, pine nuts, rabbit, shiitake, slow cooked, stew, toasted

« Imperial soup Bolognese traditional recipe: zuppa imperiale
ITALIAN TORRONE SEMIFREDDO with chocolate chunks »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.



























Newsletter

Copyright © 2021 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress