RABBIT CHASSEUR (HUNTER STYLE)

 

 

 

Chasseur is the French word for hunter. The sauce for this traditional dish is made with mushrooms that the hunters would have picked after returning from hunting. Enjoy this classic and gourmet French recipe with a fantastic red wine from Burgundy such as Chorey-les-Beaune!

 

Preparation: 1 hour; cooking time: 2 hours
Serving 4-6

 

1 whole rabbit, cut into pieces
4 oz. diced bacon or pancetta
4 tbsp. olive oil
3 shallots, minced
4 garlic cloves, minced
5 carrots, cut into pieces
4 tomatoes, peeled, seeded and diced
1 bouquet garni (fresh parsley, fresh thyme and bay leaf)
16 oz. white mushrooms, quartered
¾ cup dry white wine
2/3 cup chicken bouillon
1 1/8 oz. flour (30 g)
Salt and pepper

 

 

Season the pieces of rabbit with salt and pepper. Warm 2 tbsp. of olive oil in a large sauté pan on medium-high heat and cook the rabbit pieces on all sides until golden brown.

 
Warm 2 tbsp. of olive oil in a large French oven (cast iron pot) such as le Creuset, on medium heat. Add the shallots and garlic and cook 2 minutes until pale gold. Add the carrots and cook 3 minutes. Add the bacon or pancetta, stir to combine and cook 3 minutes. Put all the pieces of rabbit into the cast iron pot and cook 4-5 minutes.

 
Sprinkle in the flour, stir continuously and cook 2 minutes. Pour the white wine and chicken bouillon. Stir to combine. Add the bouquet garni. Season with salt and pepper. Bring to a boil. Cover. Reduce the heat to medium-low and simmer 45 minutes.

 
Meanwhile, put the quartered mushrooms in a medium frying pan and turn the heat on medium-high and cook until all the water is evaporated. Season with salt and pepper.
After 45 minutes, put the tomatoes and mushrooms into the cast iron pot and simmer 1 hour, stirring occasionally. Adjust the seasoning with salt and pepper if necessary.
Serve over fresh pasta.

 

 

Bon Appetit!