- 20gms dried porcini mushrooms soaked in 1 cup of water
- 1 rabbit, (1.2-1.4 kg), cut into pieces
- Salt and pepper to taste
- 4 tablespoons flour
- 2 tablespoons olive oil
- 4 tablespoons butter
- 3 large shallots sliced
- 1 carrot peeled and chopped into rounds
- 2 stalks celery, including leaves, finely chopped
- 1 cup white wine
- 250 ml of mushroom soaking water and 3 cups (750 ml) chicken stock
- 1 sprig ( 15 cm) fresh rosemary
- 4 sage leaves
- 2 sprigs thyme
- 4 cloves garlic
- 2 tablespoons chopped fresh parsley
- Fresh porcini mushrooms (or other mushrooms) to serve
First, soak the dried porcini mushrooms in 1 cup (250 ml) hot water. Remove the rehydrated mushrooms but save the water. Strain the reserved water through a sieve and
Season the rabbit with salt and pepper and let it sit at room temperature for 30 minutes.
Meanwhile, dice the rehydrated porcini.
Lightly dust the rabbit meat with flour.
Heat the oil and butter in a large pot and brown the rabbit pieces on all sides. Remove the rabbit and set aside.
Add the shallots, carrot, and celery into the pot and cook gently, about 2 to 3 minutes or until soft but not coloured, add garlic and cook 1 minute longer.
Deglaze these ingredients with the white wine and scrape up any browned bits on the bottom of the pan.
Reduce the wine by half, then add the reserved mushroom liquid and chicken stock to the pot. Stir to combine.
Add the rosemary, thyme, sage, mushrooms, and rabbit all to the pot and cover with parchment and foil, cook in a preheated oven for 90 minutes. When it's done, the meat
should be falling off the bone.
Garnish with parsley and serve with sauteed mushrooms, soft polenta and bread.