Ingredients
For the garnish
For the sauce
For the rabbit
Directions
- 1
In a large stainless steel pan on high heat, bring your oil to temperature and sear your rabbit segments until you form a nice crust on the outside. Remove rabbit and set aside. Reduce heat to medium.
- 2
Add your bacon until all fat is rendered and bacon becomes crispy. Remove bacon and set aside leaving the fat in the pan.
- 3
Add mushrooms. Cook until browned then Add flour, shallots and garlic and sweat until soft and translucent.
- 4
Raise heat to medium high then deglaze with white wine and cook for 1-2 minutes until alcohol is cooked out.
- 5
Add chicken stock, cream, mustard, thyme, bacon and rabbit segments and reduce heat to medium low. Let simmer until sauce has reduced to a heavy cream consistency and rabbit has reached an internal temperature of 160°F.
- 6
At the end, finish your sauce with 2tbs of cold butter.
