Hearty with mushrooms, sherry, and herbs, it warms you from the inside out.
Years ago, I asked Michelin-starred Chef Dominique Crenn what dish she was most proud of.
She said rabbit with mushrooms, the way her mother made it.
Elise Bauer
This dish celebrates the onset of cooler weather.
Most supermarkets will have at least a couple kinds, and the more varieties the better.
Can You Save and Reheat this Dish?
Elise Bauer
Refrigerator: Stew is one of those dishes that reheats well and sometimes tastes even better on day two.
Store this stew tightly covered in the refrigerator for 3 to 4 days.
Reheat it on the stovetop until the rabbit reaches 165F.
Elise Bauer
Freezer: Freeze this dish for up to 3 months.
Defrost in the refrigerator.
Reheat it on the stovetop until the rabbit reaches 165F.
Elise Bauer
If you could find fresh rabbit, have your butcher piece it out for you.
Otherwise, seeHow to Cut Up a Rabbit.
Then remove it later and pick off the meat.
Elise Bauer
The result is a pink slurry that will thicken and enrich your sauce.
Set aside to cool.
Meanwhile, soak the dried porcini mushrooms in 2 cups hot water.
Elise Bauer
Cut the rabbit into serving pieces and salt well.
Let sit at room temperature for 30 minutes as the garlic finishes roasting.
For detailed instructions on the rabbit, readHow to Cut Up a Rabbit.
Vigorously mix in about 1 1/2 tablespoons creme fraiche or sour cream.
Now put the mixture into a fine-meshed sieve over a bowl and push it through with a rubber spatula.
Reserve in the fridge.
Chop off the tough ends of the mushroom stems and either discard or save for stock.
Roughly chop or slice the mushrooms and set aside.
Dice the rehydrated porcini.
Pour the porcini soaking water through a paper towel into another bowl.
Heat a thick-bottomed large pot on high heat for 1 minute.
Add the mushrooms and shake the pot.
Stirring continuously, dry saute the mushrooms until they release their water.
Turn the heat down to medium-high.
Use a wooden spoon to scrape up any mushroom bits off the bottom of the pan.
Salt the mushrooms lightly.
When the mushroom liquid is mostly gone, remove them to a bowl.
Add the butter to the pot.
When the butter melts, turn the heat down to medium.
Pat the rabbit pieces dry and place in the pan.
Work in batches if you better, do not crowd the pan.
Brown the pieces well on all sides.
Remove the rabbit pieces from the pot and set aside.
Increase the heat to medium-high and add the shallots to the pot.
Saute until the shallots are nicely wilted, about 3 minutes.
Stir from time to time.
Sprinkle salt over everything.
Add the sherry or white wine to the shallots in the pot.
Use a wooden spoon to scrape off any browned bits on the bottom of the pot.
Let the sherry boil down by half.
Add the mushroom-roasted garlic mixture and the stock and stir to combine.
Simmer gently for 90 minutes.
You want the meat to be close to falling off the bone.
Taste for salt right before you serve and add if needed.
Stir in the parsley.
If you are using the creme fraiche-liver mixture to thicken your stew, turn off the heat.
When the stew stops bubbling, add the mixture and let it heat through for a minute before serving.
Do not allow the stew to boil once the liver-creme fraiche mixture is in it or it will curdle.
