Top | A Well-Seasoned Appetite
Rabbit and Wild Mushroom Ragout
(recipe, Molly O'Neill)
- 2 tsp. unsalted butter
- 1 rabbit, cut into pieces
- 1 onion, thinly sliced
- 2 cups stemmed and coarsely chopped shiitake or porcini mushrooms
- 1 cup stemmed and sliced white mushrooms
- ¾ cup chicken broth
- ½ cup dry white wine
- 1 tsp. kosher salt
- ½ tsp. freshly ground pepper
- Pinch of grated nutmeg
- 4 brioche rolls or 4 slices of challah
- 1 Tbsp. minced fresh thyme
- 1 Tbsp. minced Italian parsley
- Melt the butter in a large skillet on medium-high heat. Add the rabbit and sauté for four minutes, two on each side. Remove the rabbit from the pan and set aside. Add the onion and sauté, stirring occasionally, until caramelized, about 10 minutes.
- Add the mushrooms and cook for about five minutes, stirring frequently. Add the broth, wine, nutmeg, salt, pepper, and nutmeg. Reduce the heat and simmer for 30 minutes. Place the rabbit back in the pot and cook for an additional 10 to 15 minutes, or until the rabbit is cooked through.
- If using brioche, cut in half crosswise. Toast brioche or bread and place each roll or slice on a plate. Cover with the ragout and garnish with the thyme and parsley. Serve immediately.