Rabbit Au Riesling
Cook Time
1 hour 30 mins
Yield
4 servings
RECIPE Ingredients
- ½ ounce dried wild mushrooms, we used dried morels
- 6 strips applewood smoked bacon, cut into lardons
- Neutral oil, if needed
- 1 ea whole rabbit, quartered or 4 each rabbit legs
- Kosher salt and freshly ground black pepper
- ½ medium yellow onion, diced
- 1 clove garlic, finely chopped
- ½ pound cremini or button mushrooms, quartered
- 12 ounces Riesling, or another off-dry white wine
- 1 cup chicken stock
- 1 bay leaf
- 3-4 sprigs fresh thyme
- ¼ cup crème fraîche
- 2 tablespoons chopped fresh flat leaf parsley
Price
$264.99
- Wild, foraged mushrooms
- Morchella esculenta
- Naturally dried, cleaned and sorted
- Allergen: Contains mushrooms
- 2-year shelf life
- Store in a cool, dry place
- Product of United States
- Subscription Eligible
Price
$54.99
- Californian and New Zealand White rabbits
- Humanely raised
- No antibiotics, no hormones, ever
- No preservatives or additives
- Low in calories and cholesterol
- High in protein and nutrition (USDA states it is the most nutritious meat)
- Sold in an uncooked state
- Includes the kidneys, heart, and liver
- Rabbit fryer serves 2-3
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
Price
$9.99
- Heritage-breed hogs raised humanely on small farms
- No antibiotics, no growth hormones
- No animal by-products
- Air-chilled pork (retains less water weight)
- No artificial preservatives, nitrates, or nitrites added
- Rubbed with salt and sugar
- Naturally smoked over applewood chips
- Gluten-free
- Product of USA
- For best taste, use within 3-5 days of receipt and/or by the expiration date on the package
- Subscription Eligible
Recipe notes
Mild rabbit is slowly braised in white wine and aromatics until tender in this easy and approachable recipe that’s delicious year-round. Use a whole rabbit, butchered into quarters, or make things simple with rabbit legs. Finishing with crème fraîche thickens the fragrant sauce and complements the lean rabbit meat.
RECIPE Preparation
- Add dried mushrooms to a small heatproof bowl and cover with hot water just off a boil, set aside.
- In a medium Dutch oven or large, straight-sided skillet over medium heat, cook the bacon until crisped and rendered. Remove with a slotted spoon and set aside on a paper towel-lined plate. Raise the heat to medium-high and add a little neutral oil or duck fat to the bacon fat, if needed, to equal about 3 tablespoons of fat.
- Pat rabbit pieces dry and season with salt and pepper. Sear until golden all over, about 4 minutes per side. Lower heat to medium and transfer rabbit to a large plate.
- Sauté onions until softened, about 4-5 minutes. Remove dried mushrooms from the soaking liquid and squeeze out any excess water. Add to the pan along with cremini mushrooms and garlic; sauté until mushrooms have expelled most of their liquid and are cooked through, about 5-6 minutes.
- Add wine to the pan, scraping up any browned bits; increase heat to high, and bring to a boil, cooking for about 2 minutes. Stir in chicken stock and add bay leaf and thyme. Return rabbit pieces to the pot, cover, and simmer over medium-low heat until rabbit is tender and cooked through, about 1 hour.
- Using tongs, transfer rabbit to a large serving platter and cover tightly with aluminum foil. Remove bay leaf and thyme stems. Raise heat to high and reduce to thicken sauce, about 4-5 minutes. Remove from heat and stir in the crème fraîche. Taste for seasoning and add salt and pepper, if needed.
- Carefully pour the sauce over the rabbit and garnish with reserved bacon and parsley. Serve immediately with plenty of crusty bread.
