If you’re in the mood for something lean, mean and delicious….and frankly tired of chicken, try rabbit.

I had one in my freezer from local sources (Curtis Meats to be exact)  and decided that the time was now, just need to invite some friends over to share in a French inspired repast.

This recipe hails from Brive-la-Gaillarde, in south-central France. Traditionally the stew features fresh porcini, but dried or a baby bella mushroom would sub in nicely. This stew is filled with plum tomatoes, I’ve found canned work just fine, and porcini and paired with baby roasted potatoes. A winter greens salad, good French wine, and crusty bread round this meal out beautifully.

Put on a beret and go to town! Makes four servings.

Braised Rabbit image by Rowena of Rubber Slippers In Italy

INGREDIENTS
1 TB duck fat
1 cup of chopped shallot
2 large cloves garlic
1 medium to large rabbit cut into pieces, much like a chicken
12 ounce can of whole plum tomatoes
salt and fresh pepper to taste
1/2 cup dry white wine
1  tsp. fresh thyme
12 oz package of baby bella mushrooms or dried porcini, reconstituted

PREPARATION

In a large heavy skillet over medium heat, saute the shallots in duck fat with the garlic. Remove to a bow and set aside.

Season the cut up rabbit pieces well with salt and pepper. Add a bit more fat or oil to the pan and sear rabbit over medium high heat, browning well, about five minutes per side.

Deglaze the pan with wine and return the sauteed vegetables to the pan along with the tomatoes, thyme and mushrooms. Reduce the heat and simmer for forty minutes.

Don your beret and dish up a bit of French inspired peasant food. This will warm you from the inside out.

Laura Cabot is an MF&L columnist and blogger, a French trained chef with a long career as a chef/restaurant owner, and president of Laura Cabot Catering in Waldoboro.