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Roasted Rabbit with Chanterelle Mushrooms

By Chef Luciano Pellegrini

Summary:Aromatic and delicious pan roasted rabbit rib chops along with tender pieces cooked in creamy sauce and fresh herbs served with Chanterelle mushrooms,  on a bed of polenta is gourmet dinner made with fresh ingredients.

Prep time and Cooking time (duration): 20 minutes

Number of servings (yield): 2

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Ingredients for Roasted Rabbit with Chanterelle Mushrooms:

  • 1 whole rabbit or pre-cut rabbit pieces including tenderloins and rib meat
  • extra virgin olive oil
  • 3 tsp. butter
  • Salt
  • pepper
  • 2 sprigs rosemary
  • Small bunch sage
  • 6 Garlic
  • 2 cups whole Chanterelle mushrooms
  • 1 small onion or 1/2 cup shallots
  • 1 cup pernod wine
  • 1/3 cup cream
  • Italian parsley
  • 1 cup instant polenta mix flour

Get Ready To Work in “Real Time” to Make Roasted Rabbit with Chanterelle Mushrooms

Get out these items and utensils: Knife for chopping, 2 sauté pans, 2 sauce pans

Get from pantry: instant polenta mix flour, pernod wine,1 small onion or 1/2 cup shallots, extra virgin olive oil, Salt, pepper, Garlic

Get from refrigerator: 1 whole rabbit butter, rosemary, sage, whole Chanterelle mushrooms Italian parsley, cream

Pre-prepare the following:

To cut up a whole rabbit:

  • Remove legs; breaking spine just below rib cage and cut lower half (tenderloins) into two pieces.
  • Filet breast meat from spine on each side, leaving ribs attached.
  • Make short slices in between ribs.
  • In a heavy pot, boil two quarts of lightly salted water
  • Peel and slice 3 garlic cloves
  • Slice mushrooms

Begin to cook with Chef Pellegrini:

Prepare Polenta:

  1. Slowly whisk in two cups of instant polenta flour in the boiling water; bring to simmer; cover.
  2. After 7 minutes, remove lid and stir polenta briskly, breaking up crusts on sides of pan.
  3. Return to low heat for additional 8-10 minutes.

Cook Rabbit:

  1. Place rabbit legs into 2-quart stock pot; cover with water, simmer for 15 minutes
  2. In heavy pan over medium heat, heat 2 Tbsp olive oil and 1 tsp butter
  3. Season one side of rabbit meat pieces with salt and pepper; add to pan, seasoned side down
  4. Add rosemary, sage, and 3 whole garlic cloves to pan
  5. When rabbit is browned on one side, turn over; add second tsp. of butter to pan; stir
  6. After 10 minutes total cooking time, rabbit loins should be medium; remove loins from pan to plate
  7. Add onion or shallots to heavy pan; continue to cook, removing meat pieces to plate as they brown
  8. Add wine and 1/2 cup rabbit stock to heavy pan to deglaze; let reduce slightly
  9. Add cream; continue reducing
  10. Slice tenderloins into bite-size pieces; cut between ribs to create chops. If any pieces are too rare, add them to cream sauce to cook for a few additional minutes

Cook Mushrooms:

  1. Heat 1 tsp. butter in small sauté pan over low heat; add mushrooms and 2-3 cloves garlic, sliced. Cook for about 4-5 minutes
  2. Add parsley leaves to mushrooms and continue cooking. Cook for another 2-3 minutes

To Serve:

  1. Serve rabbit meat on a bed of polenta surrounded by mushrooms.
  2. Spoon cream sauce over all.
  3. Drizzle with olive oil.
  4. Season with freshly ground pepper.
  5. Garnish with parsley.

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