Rabbit And Wild-Mushroom Ragout


  • 2 teaspoons butter, unsalted
  • 1 2 1/2-pound rabbit, boned and cut in 1/2-inch pieces (about 3 1/2 cups)
  • 1 onion, peeled and thinly sliced
  • 2 cups shiitakes or cepes, stemmed and coarsely chopped
  • 1 cup white mushrooms, stemmed and sliced
  • ¾ cup chicken broth, fresh or low-sodium canned
  • ½ cup dry white wine
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground pepper, plus more to taste
  • Large pinch ground nutmeg
  • 4 brioches or 4 thick slices of sweet bread
  • 1 tablespoon minced thyme
  • 1 tablespoon minced parsley
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      702 calories; 26 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 43 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 66 grams protein; 186 milligrams cholesterol; 1141 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings


  1. In a large, heavy skillet, warm the butter. Add the rabbit and saute for 2 minutes. Remove rabbit from pan. Set aside. Add onion to pan. Over medium-high heat, saute until caramelized, stirring occasionally.
  2. Add the mushrooms and cook, stirring frequently, for about 5 minutes. Add the chicken broth, white wine, salt, pepper and nutmeg. Simmer slowly for 30 minutes. Stir in rabbit. Simmer for 5 minutes.
  3. If using brioche, cut in half crosswise. Toast brioche or bread (on both sides if using bread). Place each roll or bread slice on a plate. Smother with the ragout. Garnish top with thyme and parsley. Serve.

1 hour

You Might Also Like