Rabbit with chanterelles
4 servings
180 minutes
Rabbit with chanterelles is a refined dish of European cuisine that embodies the harmony of tender meat and aromatic forest mushrooms. Historically, rabbit meat was valued for its tenderness and lightness, while chanterelles became the perfect complement due to their expressive flavor. Marinated in lemon juice and soy sauce, the rabbit acquires a subtle sweet-sour note, while the creamy mushroom sauce gives it a velvety texture. Baking in the oven slowly reveals the full spectrum of flavors, and potatoes boiled with bay leaves and allspice add softness to the composition. This dish is perfect for a festive dinner, highlighting an atmosphere of warmth and coziness, especially in autumn when chanterelles reach their peak richness and aroma.
1
Prepare a marinade for the meat by mixing lemon juice, soy sauce, olive oil, and finely chopped dill. Cut the rabbit into portions and cover with the marinade. Place in the refrigerator for 3 hours. Chop the chanterelles coarsely and the celery into cubes. Finely chop the green onion.
- Lemon: 1 piece
- Soy sauce: to taste
- Olive oil: 30 ml
- Dill: to taste
- Rabbit: 1 piece
- Chanterelles: 500 g
- Celery stalk: 3 pieces
- Green onions: 1 bunch
2
Slightly heat the oil in a pan, sauté the chanterelles until they shrink, and add celery. Season with salt and simmer for a few minutes in the released juice. Then pour the juice into a separate bowl, add oil to the pan, increase the heat, and fry the chanterelles until golden brown. After that, turn off the stove, add green onions, and mix.
- Olive oil: 30 ml
- Chanterelles: 500 g
- Celery stalk: 3 pieces
- Green onions: 1 bunch
3
Fry the rabbit meat over high heat in a small amount of oil until a crust forms, but not until fully cooked. Mix the juice left from frying the mushrooms with most of the cream and add the broth. Chop the onion coarsely, place it in a baking dish, add oil, and sauté until translucent. Layer the rabbit meat over the onion, then the mushroom mixture, pour over the cream-mushroom sauce, and place in an oven preheated to medium temperature for 2–2.5 hours.
- Rabbit: 1 piece
- Olive oil: 30 ml
- Chanterelles: 500 g
- Cream 20%: 250 ml
- Vegetable broth: 250 ml
- Onion: 2 pieces
4
Boil potatoes in salted water with bay leaves and allspice, adding dill stems and green onion tops to the pot 5 minutes before they are done. Drain the cooked potatoes and keep them warm by wrapping them in a terry towel.
- New potatoes: 500 g
- Bay leaf: to taste
- Black allspice: to taste
- Dill: to taste
- Green onions: 1 bunch
5
Mix the remaining cream with the cognac. Take the dish out of the oven and coat the meat with the resulting sauce. Keep in the oven for another 10-15 minutes. Serve!
- Cream 20%: 250 ml
- Cognac: 2 teaspoons