Rabbit Fricassee With Bacon, Pearl Onions and Mushrooms Recipe
A rich rabbit fricassee, similar to a bourguignon, featuring sautéed rabbit with bacon, pearl onions, and mushrooms.
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Instructions
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Start boiling water. Blanch pearl onions for 1 minute, then drain, rinse with cold water, and peel.
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Trim mushroom stems and quarter large mushrooms.
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Season rabbit with salt and pepper. Melt butter in a large skillet over medium-high heat.
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Brown rabbit parts for 8 minutes per side. Sprinkle flour over rabbit and cook for 2 minutes per side.
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While rabbit cooks, cut bacon into 1/4-inch strips. Cook bacon in a small skillet until crisp; remove and reserve.
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Tie parsley, thyme, and bay leaf in cheesecloth.
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Pour wine and chicken broth over rabbit, then deglaze the skillet. Add wrapped herbs, pearl onions, and mushrooms, distributing evenly if using two pans.
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Bring fricassee to a simmer, then reduce heat to low. Cover and simmer for 15 minutes, until rabbit is firm.
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Transfer rabbit, onions, and mushrooms to a bowl and cover loosely.
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Pour skillet liquid into a saucepan and simmer for 10 minutes, skimming fat, until sauce thickens slightly.
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Plate rabbit, spoon sauce, mushrooms, and pearl onions over each portion. Garnish with parsley and serve.