This is my second package of rabbit saddle that I got at Carrefour market in the 2 for the price of one bin. Obviously, I laugh in the face of oven heat, ha ha ha, because I decided I wanted to use my clay pot to make a type of Lapin Forestiere, Woodland Rabbit? It’s ugly hot here today so I started cooking it early, right after my visit to the market.
This was an improv recipe that I made up as I was market gawking. Mushrooms, bacon, celery, onion, garlic, thyme, parsley, potatoes; all the good things in life.
Overall this was a very good dish but the mushrooms were the stars! I chose very large mushrooms and because I just cut them in half, each cooked bite delivered a juicy, earthy goodness that outshone even the melt in your mouth rabbit.
Yes they did!
If you really don’t want to eat rabbit, substitute chicken thighs.
Claypot Rabbit
1 1/2 lbs rabbit saddle
2 tbsp olive oil
6 bacon strips, sliced
1 tbsp of butter
2 onions, halved and sliced
2 celery branches, sliced
4 garlic cloves, coarsely chopped
10 sprigs fresh thyme
2 tbsp fresh parsley, coarsely chopped
10 large mushrooms cut in half
6 small potatoes, quartered
1/2 glass white wine
Brown the rabbit in the olive oil and put into a large bowl. In another pan, brown the bacon, remove from the pan and put in the bowl with the rabbit. In the same pan, add the butter and saute the onions, celery and garlic. Mix in the thyme and parsley, then pour all into the pan with the rabbit. Add the mushrooms and potatoes, stirring to blend.
Put the rabbit mixture in a pre-soaked clay pot and pour the wine over all. Cover with the top and bake in a 350 degree oven for 55 minutes.
Wine suggestion: Cotes de Provence “Truchette” Rose
This looks worth the sweat. It’s gorgeous.
Thanks Greg.
This is such a hearty dish! I love rabbit and the potato and mushroom combination is just delicious!
I like the clay pot cooking for these kinds of “ragouts”. It pulls all the flavors together.
Very good dish – I love rabbit but it won’t get pass the “customs” post at La Moussiere – chicken thighs it is.
This looks great. Love the photos. Craving for it.
Thanks myFudo!
I just saw rabbits at a local market and have been looking for a good recipe to try them out, this seems like it!
Good for you Nestra! This tasted so good! Have them cut off the heads 🙂
Two for one on rabbit saddle…how lucky. We love rabbit but it is so hard to find that this recipe will be made with chicken.
It was great with the rabbit but I bet it will be just as good with the chicken. Bon Appetit!
You’re killing me with these recipes for rabbit. They sounds/look so good and rabbit is isn’t readily available here in the States. Keep em coming though. 🙂
Sports – Use chicken thighs.
Wish I could convince my family to eat rabbit! This looks great.
Roger’s Jenny also refuses to go there. Use chicken thighs, they will be good.
Very nice rabbit. I will surely prepare this recipe for the holiday season.
OH man rabbit is my favourite! I never thought of cooking it other than whole; thanks for the inspiration!
You are welcome Stella and thanks for stopping by. A quick visit to your site was pretty incredible; the goose.
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