Savor the Juicy Flavor of Rabbit in Wine Recipe
If you’re in search of a hearty and satisfying meal that is perfect for any occasion, then this rabbit (or chicken) in wine with mushrooms recipe is sure to hit the spot. The rich flavors of the wine and mushrooms combine perfectly with the tender rabbit meat to create a dish that is both comforting and elegant.
As someone who appreciates good food, I’m always on the lookout for recipes that pack a flavor punch. And this one definitely delivers. Whether you’re cooking for yourself, your family or entertaining guests, this dish is sure to impress.
But while rabbit meat may not be a staple in everyone’s kitchen, I highly recommend giving it a try. Rich in flavor and leaner than chicken or beef, it’s perfect for those looking for something different or wanting to incorporate more protein into their diet.
So, without further ado, let’s dive into the ingredient list and get started on creating this delicious and impressive rabbit (or chicken) in wine with mushrooms recipe.
Why You’ll Love This Recipe
Let me tell you why you’ll absolutely love this rabbit (or chicken) in wine with mushrooms recipe. For starters, it is a dish that will impress anyone who tries it. The combination of rabbit, mushrooms, and wine creates an amazing flavor that’s both hearty and elegant at the same time.
This recipe is also really versatile. You can substitute chicken for the rabbit and still get an incredible meal. The best part is that it’s perfect for any occasion, whether you’re cooking for a weeknight dinner or for a special occasion.
The unique blend of kosher salt and garlic-flavored croutons provides an amazing texture to the dish. The rosemary, fresh parsley, onions, and minced garlic cloves works together to create an aroma that instantly fills your senses making your taste buds tingle with anticipation.
But the real hero of this dish is the dry white wine that you use for cooking. It gives the dish its unique flavor while keeping it light and refreshing. Additionally, if you’re feeling adventurous or if you want to switch things up, you can try using red wine or even beer instead of white wine – both will have a different effect on the dish but equally delicious.
The dish is also very easy to make! All you need is two cups of dry white wine, butter, flour, small mushrooms, olive oil (or any vegetable oil), mustard seeds and either rabbit or chicken (depending on your preference). Once you have these ingredients ready, simply follow the recipe how-to section to make your own version of this delectable rabbit (or chicken) in wine with mushrooms stew!
Lastly, It’s perfect for pairing as well. This braised rabbit (or chicken) pairs incredibly well with roasted chicken breast or skillet chicken. You can even serve it with baked chicken as it complements the rustic French stew taste perfectly. Trust me when I say this recipe is a winner all around!
Ingredient List
Here is a list of everything you will need to make rabbit (or chicken) in wine with mushrooms recipe:
For the meat:
- 1 Rabbit (substitute chicken if desired)
- Kosher salt
- Olive oil
- 2 tablespoons of butter
- Minced garlic cloves (2-3)
- Fresh rosemary sprigs
- Fresh parsley sprigs
For the wine and mushroom sauce:
- 1 ½ cups dry white wine
- 2 cups chicken broth or stock
- Small mushrooms, trimmed (use wild mushrooms if you can find them)
- Pearl onions
- 1 to 1 ½ tablespoons flour
For the optional garlic-flavored croutons:
- Baked Garlic croutons
- Crushed garlic clove
- 1 tablespoon olive oil
If you don’t have rabbit available, substitute for chicken thighs or roasted chicken breast. The dish will also work well with wild rabbit meat. For the white wine, use a dry white like Sauvignon Blanc, Pinot Grigio or Chardonnay. If you prefer, you can also substitute with red wine to make a stew braised in red wine instead of white. This recipe is best when served with garlic-flavored croutons that are easy to make at home with some day-old bread and crushed garlic.
Note: It’s best to use fresh herbs as dry herbs won’t add as much depth of flavor to the stew.
The Recipe How-To
Preparing the Rabbit or Chicken
To start, pat dry the rabbit meat or chicken thighs with a paper towel and season it all over with kosher salt. In a heavy-bottomed Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until hot but not smoking, then add the animal meat in one layer. Now let it cook undisturbed for 4-5 minutes until browned. Turn the chicken or rabbit pieces over and brown on the other side.
Once browned remove them from the oven and set them aside.
Making the Mushrooms
Next, in the same Dutch oven, melt 2 tablespoons of butter over medium-low heat until it is melted. Add 1 minced garlic clove, and stir for about 30 seconds. Then add 8 ounces small mushrooms (halved), stir once again and cook for about another 3-4 minutes.
For this recipe of rabbit in wine, I recommend using some wild mushrooms like chanterelles or porcini mainly because they elevate the flavors of this dish to another level. Nonetheless, if you are not able to find these kinds of fungi, you can substitute them with regular button mushrooms or any other mushroom of your preference.
To the mushroom mixture now add rosemary, then sauté for another minute more,”this process delivers even more depth and flavor into the fresh herbs”, then pour in 1 cup of dry white wine (like a Sauvignon Blanc) stirring to scrape up any browned bits from the bottom of the pan.
Braising it all Together
Stir in 1 tablespoon of flour and whisk vigorously so that there are no lumps. Add onion pearls (or chopped onions), then pour in 2 cups chicken broth (or rabbit stock) while whisking constantly once again.
Now return the rabbit or chicken pieces to that mixture, bring it back to boil, then reduce the heat to low and cover the Dutch oven. Let everything simmer gently for about 1-2 hours until the rabbit stew or the stew braised chicken thighs are cooked through tender and juicy.
Once everything is finished cooking, give a last seasoning to taste with more kosher salt and freshly ground black pepper, serve hot over some creamy polenta or steamed rice, garnished with some fresh parsley, garlic-flavored croutons, and enjoy this exquisite and comforting white wine mushrooms recipe.
Substitutions and Variations
Cooking is a flexible art, and many ingredients can be substituted to create new flavors for the same dish. The recipe calls for rabbit meat, but if rabbit is not available in your area, chicken can be used instead. Chicken thighs or roasted chicken breast will work well with the recipe.
The mushroom sauce in this recipe uses small mushrooms, but wild mushrooms can also be used to add a more robust flavor to the dish. Pearl onions are an optional ingredient that can be added for additional flavor.
If you prefer a red wine sauce, substitute dry white wine for red wine in the recipe. Mustard seeds, minced garlic cloves, rosemary, fresh parsley, and butter can be used to add flavor to the dish.
If you prefer a creamier dish, rabbit cream mushroom recipes are a great option. Instead of chicken or rabbit stock, use heavy cream to create a richer sauce. Adding croutons can also thicken the stew and add texture.
This dish also pairs well with a French stew made with beef or lamb. Braised white wine mushrooms can be used as a side dish to accompany this stew. Olive oil and 1-2 tablespoons of flour can be used to create a roux for thicker stews like braised chicken thighs or braised rabbit stew.
Skillet chicken and wild rabbit make great substitutes for baked chicken in this recipe, but olive oil is still recommended for cooking both dishes. With these alternatives and variations available, there are endless combinations of ingredients that you can experiment with and make it yours!
Serving and Pairing
Once you have cooked this delicious Rabbit in Wine with Mushrooms, it’s time to present it beautifully on a plate and pair it with a wine that complements its rich and bold flavors. I recommend serving this dish over a bed of mashed potatoes or creamy polenta, and a side of roasted root vegetables like carrots or parsnips.
As for the wine pairing, a dry white wine, such as Chardonnay or Sauvignon Blanc, is an excellent choice to enhance the rabbit’s delicate flavor. The acidity of the wine cuts through the richness of the stew without overpowering it, creating a perfect balance. However, if you prefer red wine, go for a Pinot Noir or Merlot. The fruity notes of these wines complement the earthiness of the mushrooms and make for a well-rounded experience.
This dish can be served at any dinner party or special occasion. It’s also hearty enough to be served as the main course at a weekend family gathering. Don’t forget to garnish with chopped parsley or rosemary for added freshness and aroma.
In conclusion, this Rabbit in Wine with Mushrooms recipe is the perfect comfort food for chilly nights. The braised meat melts in your mouth while the mushroom sauce adds depth and umami flavors to the dish. Make sure you serve it with your favorite wine to create an unforgettable dining experience!
Make-Ahead, Storing and Reheating
Once you have made the rabbit in wine with mushrooms, you will likely have leftovers that you want to store and reheat. Fortunately, this is a dish that reheats well and can be made ahead if needed.
To store the rabbit stew, let it cool down to room temperature before transferring it to an airtight container. Make sure to refrigerate it immediately and consume the dish within 2-3 days. If you wish to freeze it, place the cooled rabbit stew inside a freezer-safe container and consume it within 2-3 months.
When reheating the stew, transfer it into a saucepan and add some water or chicken broth to prevent the ingredients from drying out. You could also use a slow cooker to reheat the rabbit in wine with mushrooms. Allow enough time for the dish to reach an internal temperature of 165 F (73 C) before serving.
If you’re cooking for a large group or simply want to prepare this recipe ahead of time, consider using a Dutch oven or any heavy-bottomed pot instead of a regular skillet. Proceed as instructed and bake the entire pot in an oven preheated at 350 F (177 C) for 30 minutes for even more depth of flavor.
Overall, this rabbit in wine with mushrooms recipe is perfect for make-ahead meals, storing in advance and later reheating while keeping all its flavors intact. Experiment with this dish by substituting chicken or wild rabbit instead of regular rabbit meat or baking chicken breast instead of braising chicken thighs for a personalized and equally delicious meal!
Tips for Perfect Results
When it comes to this rabbit (or chicken) in wine with mushrooms recipe, there are some tips that will help you achieve perfect results every time. Here are a few suggestions that I’d like to share.
First, choose the right cut of meat. If you’re using rabbit, consider braising the meat for a longer period of time to ensure tender and juicy results. Chicken thighs may also work well for this recipe. Additionally, be sure to trim off any excess fat or connective tissue before cooking.
Secondly, make sure to season your meat well with kosher salt and fresh cracked pepper before cooking. This will enhance the overall flavor of the dish.
Thirdly, when browning your rabbit or chicken, use a heavy skillet or Dutch oven and heat up some olive oil until it is shimmering. Brown each side of the meat until crispy and golden-brown. This step adds additional flavor and texture to your stew.
Fourthly, when adding the mushrooms to the stew, make sure they are well cleaned and sliced evenly. Do not overcrowd the pan, as this can lead to them steaming instead of browning properly.
Next, use quality wine that you would drink on its own for cooking. A dry white wine is recommended for this recipe; alternatively, you can substitute with red wine if you prefer deeper flavors.
Finally, be patient with the stewing process. It’s important to let the flavors develop over time by simmering over low heat (or in an oven) until the rabbit (or chicken) is cooked through and tender. This can take anywhere from 60-90 minutes for rabbit and 30-45 minutes for chicken.
By following these tips, you’ll be able to create a delicious and flavorful rabbit (or chicken) in wine with mushrooms that delights your taste buds and those of your guests!
FAQ
As I’ve shared the recipe, it’s essential to answer some questions that you may have. Let’s proceed to the FAQ section and clarify any doubts about the Rabbit or Chicken in Wine with Mushrooms dish.
What wine goes with chicken and mushrooms?
As a sommelier, I get to share fascinating tales about various types of wine and recommend complementary dishes to pair with them. Today, I’ll be talking about a few noteworthy wines from different regions, including a delicious White Wine from Ontario’s Niagara Peninsula – the Oaked Chardonnay. Additionally, I’ll delve into a few French wines; the fruity Red Canon, the Castillon from Côtes de Bordeaux, the luscious Graves, the full-bodied Haut Médoc, and the elegant Margaux and Médoc. So, let’s explore each of them one by one.
How do you cook rabbit Jamie Oliver?
Before cooking the rabbit, give it a good seasoning of sea salt and black pepper, followed by a dusting of flour. I suggest using another tablespoon of olive oil in the pan and cooking the rabbit for about 5 to 10 minutes, making sure to turn it and cook it thoroughly until it has a nice golden color. Depending on the size of your pan, you might have to cook the rabbit in batches.
Can you reheat rabbit?
Proper handling of leftovers is crucial to avoid foodborne illnesses. If you happen to have some cooked rabbit leftovers, it’s advised to consume them within 4 to 6 months from the time of freezing to ensure optimal quality. To safeguard against contamination, it’s important to heat up the leftovers to a temperature of 165°F before eating.
Bottom Line
In conclusion, rabbit (or chicken) in wine with mushrooms is an excellent recipe for anyone looking for a comforting and flavorful meal. With its rich flavors of dry white wine, pearl onions, mustard seeds, and fresh herbs, this dish is sure to delight your taste buds. Whether you are cooking for a family dinner or entertaining guests, this recipe is sure to impress.
Don’t be afraid to substitute the rabbit with chicken if you can’t find it at your local butcher. You can also experiment with different types of mushrooms to enhance the flavor of the dish even more. Serve it over rice or with garlic-flavored croutons for added texture.
With this easy-to-follow recipe, you’ll have a delicious and hearty stew in no time. Braising the rabbit (or chicken) in white wine and mushrooms is the perfect way to infuse the meat with flavor while keeping it tender and juicy. A good accompaniment would be roasted chicken breast or even baked chicken.
So, whether you’re a seasoned cook or just starting out in the kitchen, don’t hesitate to try this recipe for yourself. Your family and guests will be amazed at how delicious it is!
Rabbit (Or Chicken) in Wine With Mushrooms Recipe
Ingredients
- 2 1/2 lbs rabbit
- 1/4 cup olive oil
- 1 lb small mushroom (if large, quarter)
- 2 tablespoons flour
- 1 1/2 cups dry white wine
- 8 -10 small whole onions, peeled
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon chopped rosemary
- 2 minced garlic cloves
- 1/4 cup butter
- 2 cups garlic-flavored croutons
- kosher salt
Instructions
- Cut rabbit or chicken into serving size pieces and sprinkle lightly with kosher salt.
- Heat wide frying pan over medium-low heat. Add olive oil and rabbit or chicken. Brown pieces well on all sides. Set aside.
- Add mushrooms to pan and cook on medium heat, stirring, until lightly browned and all juices have evaporated. remove plan from heat, stir in flour and blend in dry white wine, the onions, parsley, rosemary and garlic. Cover; simmer 45 minutes or until meat is tender when pierced with a fork.
- Melt butter in a frying pan. Add croutons and stir until well coated with butter and lightly toasted.
- Place rabbit/chicken in a shallow serving dish and surround with toasted croutons. Sprinkle with additional chopped parsley or garnish with a spring of rosemary.
Add Your Own Notes
Nutrition
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