Rabbit with mushrooms in a pot
4 servings
90 minutes
Rabbit with mushrooms in a pot is a cozy dish of Russian cuisine, full of rich aromas and deep flavors. This recipe is rooted in the traditions of cooking meat with vegetables in ceramic pots, where the ingredients stew in their own juices, becoming incredibly tender. Rabbit meat is known for its softness and lightness, while the combination with bacon, mushrooms, and potatoes adds richness and expressiveness to the dish. Subtle notes of white wine and aromatic herbs like thyme and parsley make the taste layered and noble. Baked in a pot, this dinner is perfect for a leisurely family gathering, revealing all shades of flavor nuances with each bite.
1
Finely chop the onions, finely mince the garlic, and cut the mushrooms in half.
- Onion: 2 pieces
- Garlic: 4 cloves
- Fresh mushrooms: 10 pieces
2
Fry the rabbit in olive oil and place it in a large bowl.
- Rabbit: 680 g
- Olive oil: 2 tablespoons
3
In a separate pan, fry the bacon and place it next to the rabbit.
- Bacon: 6 pieces
4
In the pan where the bacon was fried, melt butter and sauté onion, garlic, and celery. Add thyme and parsley, place everything in the dish with rabbit, add mushrooms and potatoes. Mix well.
- Butter: 1 tablespoon
- Onion: 2 pieces
- Garlic: 4 cloves
- Celery stalk: 2 pieces
- Thyme: 10 stems
- Parsley: 40 g
- Rabbit: 680 g
- Fresh mushrooms: 10 pieces
- Potato: 6 pieces
5
Place the entire mixture in a pot and pour wine over it. Cover with a lid and bake at 175 degrees for about 55 minutes.
- Dry white wine: 0.5 glass
