Rabbit Fricassee With Bacon Pearl Onions And Mushrooms Recipe

Cooking Directions

• STEP 1.In a large skillet, cook the bacon until crispy. Remove the bacon and set aside, leaving the bacon fat in the skillet.
• STEP 2.Season the rabbit pieces with salt and pepper, then brown them in the skillet with the bacon fat until golden brown on all sides.
• STEP 3.Remove the rabbit from the skillet and set aside. In the same skillet, add the pearl onions and mushrooms, and cook until they are lightly browned.
• STEP 4.Return the rabbit to the skillet, along with the cooked bacon. Add chicken broth and bring to a simmer. Cover and cook for about 1 hour, or until the rabbit is tender.
• STEP 5.Serve the rabbit fricassee hot, garnished with fresh parsley. It pairs well with mashed potatoes or crusty bread.

Cooking Tips

• If you can't find rabbit meat, you can substitute it with chicken thighs or legs.
• To make peeling pearl onions easier, blanch them in boiling water for a minute, then transfer them to an ice bath.
• For a richer flavor, you can deglaze the skillet with white wine before adding the chicken broth.

Storage and Serving

• Leftover rabbit fricassee can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in a skillet over low heat, adding a splash of chicken broth to prevent drying out.
• Serve the rabbit fricassee with a side of mashed potatoes or crusty bread for a complete meal.