Wild Mushroom and Rabbit Stew
Ingredients
- 3 Tbs. flour
- 3 Tbs. butter
- 3 cups rich stock (rabbit, veal or chicken)
- 3 whole rabbit tenderloins, cubed
- Salt and pepper
- 2 Tbs. olive oil
- 1/4 cup chopped onion
- 3 ripe plum tomatoes, chopped
- 2 sprigs fresh thyme, leaves only (or 1 tsp. dried)
- 2 cups whole wild mushrooms, or sliced shiitakes or criminis, sliced
Instructions
- 1
Make a blond roux with the flour and the butter. Heat the stock and whisk the roux in. Keep warm.
- 2
Dust the rabbit pieces with salt and pepper.
- 3
Heat the olive oil in a skillet over high heat, then add the rabbit. Sear the exterior, then lower the heat to medium.
- 4
Add the onion, tomato, and thyme, and cook until soft. Add the stock and bring to a boil. Reduce till the sauce coats a spoon.
- 5
Stir in the mushrooms and warm through. Serve hot by itself or over pasta.