Braised Rabbit with Wild Mushrooms (Lapin Chasseur): A Rustic French Delight

Braised Rabbit with Wild Mushrooms (Lapin Chasseur): A Rustic French Delight

• Rabbit, Wild Game
• Rustic French

Recipe by Wildlife Seasonings Kitchen

A rustic French braised rabbit (Lapin Chasseur) with wild mushrooms and a rich tomato-based sauce, seasoned with All Purpose Southern Blend.

Ingredients

• 1 medium to large rabbit (domestic rabbit or snowshoe hare) or 2 cottontails
• Wildlife Seasonings All Purpose Southern Blend Add to Cart
• 1 cup flour
• 3 tbsp lard
• 1/2 lb thick-cut bacon, cut into lardons (preferably unsmoked or lightly smoked)
• 1 Spanish onion
• 4 cloves garlic, sliced
• 4 oz cognac or bourbon
• 1 lb assorted mushrooms, preferably wild
• 1/2 cup tomato puree
• 1 tbsp butter
• Stock, as needed (for braising)

Directions

1. Cut the rabbit into quarters and season with Wildlife Seasonings All Purpose Southern Blend.
2. Dredge the rabbit pieces in flour.
3. Heat a cast iron skillet over medium-high heat; when hot, add the lard.
4. When the lard is melted and very hot, brown the rabbit pieces on all sides, then remove from the pan and set aside.
5. Reduce heat to medium and add the bacon; cook until crisp.
6. Add the onion and garlic and cook until aromatic.
7. Add the mushrooms and brown.
8. Add the rabbit back to the pan with stock, the cognac/bourbon, and the tomato puree. Shake a little more All Purpose Southern Blend over everything and place in the oven at 375°F for 45 minutes.
9. Remove the rabbit and mushrooms from the pan, reduce the sauce by half, and swirl in 1 tbsp of cold butter off the heat.
10. Serve over polenta (strongly recommended), rice, or mashed potatoes.

Pairs well with a Minervois or white Côte de Beaune, or with a Doppelbock, Belgian Dubbel, or farmhouse Saison.