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Wild Mushroom and Rabbit Stew

Someone called me on the radio recently looking for a dish like this. I didn’t remember the nouvelle Creole dish created by Chef Gerard Maras when he was at Mr. B’s. It’s tenderloin of rabbit (really, it’s the backstrap), cooked with a great deal of heat to sear the outside of the meat and keep the inside nice and juicy. This is terrific as is, but is also good with pasta or rice. The ultimate mushrooms with this would be chanterelles.

Rabbit stew with wild mushrooms.

  • 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

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.

Serves four.

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