Rabbit casserole with winter chanterelles

Rabbit casserole with winter chanterelles

By
From
Complete Mushroom Book
Serves
6
Photographer
Alastair Hendy

Wild game and wild mushrooms have a wonderful affinity. While many of us can go into the country and collect edible mushrooms, it is less easy to shoot our own game. Luckily, specialist butchers can be relied upon for supplies!

Ingredients

Quantity Ingredient
300g winter chanterelles, cleaned weight
1 whole rabbit, approx. 800 g
plain flour, seasoned
8 tablespoons olive oil
30g butter
10 medium shallots
10 garlic cloves, unpeeled
2-3 bay leaves
2-3 cloves
1 sprig rosemary
1 tablespoon thyme leaves
1 tablespoon white wine vinegar
500ml dry white wine
Basic stock, as required
salt, to taste
pepper, to taste

Method

  1. Keep the chanterelles whole, but if they are large, cut in half.
  2. Clean and quarter the rabbit and dust the quarters with seasoned flour. Heat the olive oil and butter in a frying pan and fry the rabbit until brown all over.
  3. Set aside. Add the whole shallots and garlic cloves to the same pan and fry briefly, then transfer to a casserole dish. Add the rabbit, bay leaves, cloves, herbs, vinegar and wine to the casserole, and leave to cook very slowly for 40 minutes on the hob with the lid on. Add salt and pepper to taste and perhaps a little stock if required. At the very last minute add the mushrooms, and mix for a minute until cooked. Serve hot, with either boiled potatoes or rice.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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