Hunter's Rabbit

Name: Hunter's Rabbit
Ingredients: 1/2 cup olive oil; 1 rabbit, cut into 6 to 8 portions; Salt and freshly ground black pepper; 15 medium-size mushrooms, quartered or sliced; 2 shallots, minced; 1/3 cup all-purpose flour; Pinch dried thyme; Pinch dried parsley; 1 bay leaf; 1 cup tomato sauce; 1 cup red burgundy wine; 1 to 2 cups beef broth

12 ingredients

15 steps

Ingredients

1/2 cup olive oil
1 rabbit, cut into 6 to 8 portions
Salt and freshly ground black pepper
15 medium-size mushrooms, quartered or sliced
2 shallots, minced
1/3 cup all-purpose flour
Pinch dried thyme
Pinch dried parsley
1 bay leaf
1 cup tomato sauce
1 cup red burgundy wine
1 to 2 cups beef broth

Directions

1

Preheat the oven to 350 degrees F.
2

To a large warmed skillet over medium heat, add 1/4 cup of olive oil.
3

Sprinkle the rabbit with salt and pepper, to taste.
4

Add the rabbit to the hot oil and brown on both sides.
5

Remove the rabbit to a medium-size casserole dish.
6

In that same skillet, over medium heat, add more olive oil.
7

Add the mushrooms and shallots and saute for about 2 minutes.
8

Transfer the mushroom mixture to the casserole.
9

Sprinkle the flour, thyme, parsley and the bay leaf over the rabbit and stir in the tomato sauce, wine, and the beef broth.
10

You may add a pinch more of salt and pepper if you wish.
11

Cover with foil and put in the oven to bake until the rabbit is tender, stirring every hour, about 2 to 3 hours.
12

Rabbit meat should pull off easily from the bone with a fork.
13

Remove from the oven and serve.
14

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
15

The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.