Fricassee of Rabbit
Fricassee is French term that goes back to the 13th century; meaning to fry in butter, then braise in liquid. Rabbit is what comes to mind when one thinks of fricassee, mostly because of Bugs Bunny cartoons; but poultry and veal can also be used. This recipe is less complex than it looks, but requires a little prep time.
Servings: 4
Ingredients
- 1/4 lb bacon diced
- 2 tbsp butter
- 1/4 cup shallots diced
- 1 large carrot small dice
- 1 rib celery small dice
- 1 cup white mushrooms sliced
- 4 garlic cloves sliced
- 1 rabbit cut into 8 pieces
- 1/2 cup flour
- 1 1/2 cups white wine
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Sauté the bacon in a large deep pan until crispy. Remove from the pan and save the fat.
- Add 2 tbsp of butter to the pan over medium heat. Sauté the carrots, celery, shallots, and mushrooms for 8 minutes.
- Add in the garlic and cook for a minute. Remove the vegetables from the pan.
- Dredge the rabbit pieces in the flour.
- Add the bacon fat back into the pan. Add in the rabbit pieces.
- Brown on all sides for 12 minutes.
- Add the vegetables back into the pan. Pour in the white wine. Season with salt.
- Cover and simmer over low heat for 1 hour.
- Add the sautéed bacon over the rabbit.
