Rabbit in white wine: the easy recipe
Why use Muscadet rather than another white wine?
Ingredients · Servings 4 people
- 4 rabbit legs
- 100g of bacon
- 2 glasses of Muscadet
- 6 Shallot
- butter
- olive oil
- 2 tablespoons of flour
- 1 bouquet garni
- 2 bay leaves
- mustard
- 1 chicken stock cube
- 300-400 g button mushrooms
- 20 cl fresh cream
Method · 15 min
- Melt the butter in a casserole dish with the oil. Fry the bacon and set aside. Fry the mushrooms and set aside as well. Replace with the shallots and rabbit.
- When the rabbit is nicely browned, sprinkle with flour, season with salt and pepper, and add the mustard, along with the stock (diluted in a bowl of water). Stir, then add the bouquet garni and the wine. Simmer for 1 hour and 30 minutes. Half an hour before the end of cooking, return the bacon and the mushrooms to the pot.
- When the rabbit is cooked, set aside in a warm dish (and leave in the microwave for example at a reduced temperature).
- Add the cream to the sauce to thicken it (after removing the bouquet garni), reduce for a few minutes, and coat the rabbit with this sauce. Serve hot with fresh pasta.
Muscadet is a crisp, dry white wine that provides welcome acidity to balance the richness of the bacon and cream. If you don't have any, opt for another very dry white wine (such as an Entre-deux-Mers or a Bourgogne Aligoté). Absolutely avoid sweet wines, which would completely ruin the balance of the sauce.
