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