Rabbit Fricassee

Rabbit Fricassee

Health Rating
Prep Cook Ready in Servings
15 min 45 min 1 h 4
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Ingredients


1 tbsp, leaves Basil, dried (as part of bouquet garni)
200 gm Button mushrooms
3/4 cup Chicken broth (stock)
2 egg yolk Egg yolk
1/4 cup Ghee
1/2 cup Heavy whipping cream, 38% M.F.
1 tbsp Parsley, dried (as part of bouquet garni)
1 tbsp Peppercorn (as part of bouquet garni)
1 1/3 kg Rabbit (cut into 8 pieces)
1 tbsp Rosemary, dried (as part of bouquet garni)
1 bunch Sage, fresh
1 tbsp, leaves Tarragon, dried (as part of bouquet garni)
1 tbsp, leaves Thyme, dried (as part of bouquet garni)
90 ml Vegetable oil
90 ml White wine

Instructions


Heat half the ghee in a large saucepan, season the rabbit and brown in batches, turning once. Remove from the saucepan and set aside. Add the remaining butter to the saucepan and brown the mushrooms.

Put the rabbit back into the saucepan with the mushrooms. Add the wine and boil for a couple of minutes before adding stock and bouquet garni. Cover the pan tightly and simmer gently over very low heat for 40 minutes.

Meanwhile, heat the oil in a small saucepan. Remove the leaves from the bunch of sage and drop them, a few at a time, into the hot oil. The leaves will immediately start to bubble around the edges. Cook them for 30 seconds, or until bright green and crispy. Make sure you do not overheat the oil or cook the leaves too long or they will turn black and taste burnt.

Drain the leaves on paper towels and sprinkle with salt.

Lift the cooked rabbit and mushrooms out of the saucepan and keep warm. Discard the bouquet garni. Remove the pan from the heat, mix together the cream and egg yolks and stir quickly into the stock. Return to a very low heat and cook, stirring, for about 5 minutes to thicken slightly. Do not let the sauce boil or the eggs will scramble. Season with salt and pepper.

To serve, pour the sauce over the rabbit and mushrooms and garnish with crispy sage leaves.

Nutrition Facts

Per Portion

Calories 1056  
Calories from fat 542  
Calories from saturated fat 220  
Total Fat 60  g
Saturated Fat 24.4  g
Trans Fat 0.8  g
Polyunsaturated Fat 15.6  g
Monounsaturated Fat 15.6  g
Cholesterol 451  mg
Sodium 335  mg
Potassium 2202  mg
Total Carbohydrate 41  g
Dietary Fiber 25.2  g
Sugars 2.4  g
Protein 84  g

Dietary servings

Per Portion


Meat 3.8
Meat Alternative 0.3
Vegetables 1.0

Energy sources


Pygal 2% 383.573941584 90.8360637402 15% 420.632922578 102.854782141 51% 413.341738803 231.342979686 32% 317.656946205 124.671273966 15% 51% 32% Alcohol Carbohydrates Fat Protein
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