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Braised wild rabbit with fresh thyme, mushrooms and tomato

Recipe from: 10/1/1993 12:00:00 AM
Ingredients 13
Servings 4


  • 75
    sunflower or olive oil
  • 2
    rabbits, with fore and hindquarters jointed
  • 2
    large onions, finely diced
  • 1
    large carrot, finely diced
  • 6
    black peppercorns
  • 2
    cloves garlic
  • 1
    bay leaf
  • sprig of fresh thyme
  • 500
  • 200
    fresh cream
  • 30
    chopped butter
  • 1
    large tomato, quartered and seeds removed
  • 125
    fresh button mushrooms, fried


1. Heat oil in a heavy-based pan until hot. Add rabbit portions and brown on both sides. Remove portions and add onions, carrot, peppercorns, garlic, bay leaf and thyme. Fry gently over a low heat. Remove pan from heat and place rabbit portions evenly onto vegetables. Add port and water, cover tightly with foil and place in a preheated oven at 130 ºC for at least 2 1/2 hours, or until meat falls away from the bone. NOTE: the liquid must not entirely cover rabbit portions, and should only be simmering or meat will be tough. 2. Strain liquid and reserve. Remove all meat from the bone and keep separately at room temperature if it is to be used on the same day. Add cream to liquid and simmer rapidly in a pan over high heat to reduce. 3. While reducing, add more chopped thyme leaves and seasoning. Reduce until almost sauce consistency. Remove from heat and reserve. 4. To serve, return sauce to heat and when boiling add butter and tomato and mix well. Add rabbit meat to warm through, put lid on and turn off the heat. When warm, place rabbit meat on plate, pour sauce over and place mushrooms, fried separately, on top.

Read more on: poultry  |  bake

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