Rabbit Casserole with Winter Chanterelles

Name: Rabbit Casserole with Winter Chanterelles
Yield: Serves 6
Cuisine: Italian
Ingredients: 8 tbsp olive oil; 30 g butter; 2-3 cloves; 1 sprig rosemary; 500 ml dry white wine; 300 g winter chanterelles, cleaned weight; 1 whole rabbit, approx. 800 g; a little seasoned plain flour; 1 tbsp thyme leaves; a little chicken stock as required; 10 garlic cloves, unpeeled; 2-3 bay leaves; 1 tbsp white wine vinegar; 10 medium shallots; salt and pepper to taste

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Complete Mushroom Book

By Antonio Carluccio

Published 2005

About

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

300 g winter chanterelles, cleaned weight
1 whole rabbit, approx. 800 g
a little seasoned plain flour

Europe
Italy
Stew
Winter
Mediterranean

Method

Keep the chanterelles whole, but if they are large, cut in half.

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. Set aside. Add the whole shallots and garlic cloves to the same pan and fry briefly, then transfer to a casserole. Add the rabbit, bay leaves, cloves, herbs, vinegar