Rabbit with Chanterelles

Main Dishes | European cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Rabbit with Chanterelles

Ingredients

White Pepper (whole) - to taste
Bay leaf - to taste
Brandy - 2 teaspoons
Lemon - 1 piece
Soy Sauce - to taste
Olive Oil - 1 fl oz
Dill - to taste
New Potatoes - 17.6 oz
Cream 22% - 8 fl oz
Chicken Broth - 8 fl oz
Onion - 2 pieces
Scallions - 1 bunch
Celery stalk - 3 pieces
Pickled Chanterelles - 17.6 oz
Rabbit - 1 piece

Step by Step guide

Step 1

Prepare a marinade for the meat by mixing lemon juice, soy sauce, olive oil, and finely chopped dill. Cut the rabbit into portions and marinate it. Place it in the refrigerator for 3 hours. Chop the chanterelles coarsely and dice the celery. Finely chop the green onion.

Step 2

Lightly heat the oil in a pan, sauté the chanterelles until they shrink, and then add the celery. Season with salt and simmer in the released juice for a few minutes. Then drain the juice into a separate bowl, add oil to the pan, increase the heat, and fry the chanterelles until golden brown. Turn off the heat, add the green onion, and mix.

Step 3

Sear the rabbit meat over high heat in a small amount of oil until a crust forms, but do not cook through. Mix the juice left from frying the mushrooms with most of the cream and add the broth. Coarsely chop the onion, place it in a baking dish, add oil, and sauté until translucent. Layer the rabbit meat over the onion, then the mushroom mixture, pour over the creamy mushroom sauce, and place in an oven preheated to medium temperature for 2–2.5 hours.

Step 4

Boil the potatoes in salted water with bay leaves and black pepper, adding the celery stalks and green onion tops to taste 5 minutes before they are done. Drain the cooked potatoes and set aside, wrapped in a towel to keep warm.

Step 5

Mix the remaining cream with the brandy. Remove the dish from the oven and brush the meat with the resulting sauce. Keep in the oven for another 10–15 minutes. Serve!