in Recipes

Rabbit ragout with chanterelles à la Gabi

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Ingredients for 4 servings:

  • 750 g rabbit(s), diced boneless giblets
  • 40 g lard
  • 4 medium-sized onions, diced
  • 1 bay leaf
  • 1 pinch of thyme, dried
  • 4 juniper berries
  • Salt
  • Black pepper, freshly ground
  • 1 can chanterelles (200 g weight), drained (collect water)
  • 125 ml red wine
  • 250 ml water
  • 2 tbsp, leveled flour
  • 1 tsp beetroot

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

Heat the lard and brown the rabbit meat in it. Add the onions and fry briefly. Add the bay leaf, thyme, juniper berries, salt, pepper, mushroom juice, red wine, and water. Bring to a boil, then cover and simmer over low heat for about 40 minutes. Add the chanterelle mushrooms. Mix the flour with water, thicken the rabbit ragout, and season to taste with salt, pepper, beetroot syrup, and red wine. Serve with bacon dumplings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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