Rabbit with Chanterelle Mushrooms - Chef Sabrina Mancin

Rabbit with Chanterelle Mushrooms

Rabbit is a very underused protein but it is delicious and very easy to cook. Even though you can obviously substitute the protein and type of mushroom, the combination of seasonal chanterelle mushrooms and rabbit is absolutely succulent and one I encourage you to try!


Yield: 4 people

• ½ a Rabbit (or 4 chicken thighs)
• 200g = 7oz Chanterelle mushrooms (or your favorite shroom)
• 1 small white onion (about 1 cup chopped)
• 2-3 Cloves of garlic (whole, smashed)
• 2-3 Rosemary springs
• 2 cups Beer (lager or your favorite, it could also be white wine)
• Extra virgin olive oil
• Salt and black pepper (or white) to season



Serve it on top of mashed potatoes, soft polenta, grits or any other starch that can soak up that delicious sauce!

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