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!

INGREDIENTS

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

Make sure you either buy rabbit already cut in pieces or you tell your butcher to do it for you. Otherwise, separate the four legs from the core and cut the center part into two or four pieces. I used half of the rabbit for this recipe, but you can simply double the amount of the other ingredients, use a bigger pot and the whole rabbit. It freezes very well so don’t worry if you have extra since you can simply take it out of the freezer on a busy night when you don’t have time to cook.
Heat some evoo in your pot and infuse it with the garlic cloves.
Once the garlic has turned golden in color, add the chopped onions, season with salt and cook until translucent. Remove from the pot and set aside.
Rinse the chanterelle mushrooms (yes, you can rinse them, don’t worry. I’m sure you’ll prefer a bit more extra water than dirt) and add to the pot with some more evoo. Add one spring of rosemary and season with salt and pepper.

Sauté until all the water has evaporated and they start to turn golden brown.
Remove from the pot and set aside with the onions.
Add the rabbit pieces to the pot with some more evoo and sear on both sides. Make sure to season with salt and pepper.
Once they are nice and golden on both sides, remove from the pot and deglaze with the beer.
Scrape all the bits stuck on the inside using a soft spatula or wooden spoon. Reduce the beer until you can no longer smell the alcohol and it starts to become a thick sauce.
Add everything back into the pot. Add the other springs of rosemary and about 2 cups of water or enough to cover the ingredients half way.
Cover the pot and cook for about 40-60 minutes or until the meat falls off the bone. Check half way in case you need to add more liquid. At the end, you should have some sauce left in the pot, don’t let it dry out completely.

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

Rabbit with Chanterelle Mushrooms

INGREDIENTS

PROCEDURE

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