Food recipes

Rabbit with cider and mushrooms


Easy to make and deliciously flavored, this cider and mushroom bunny should be unanimous.

Ingredients for 4 persons :

  • 1 rabbit (1.2 kg)
  • 300 g button mushrooms
  • 75 cl of raw cider
  • 2 shallots
  • 100 g smoked bacon
  • 40 g of butter 1/2 salt
  • 1 branch of thyme
  • 2 sheets of laurel
  • 1 branch of rosemary
  • 2 tbsp. tablespoon seed oil grape
  • Salt flower
  • Salt pepper

Rabbit with cider and mushrooms

- Cut the rabbit into pieces.

- Blanch the bacon.

- Clean and cut the mushrooms into quarters.

- Peel, wash and finely chop the shallots.

- Heat the oil in a casserole dish, brown the pieces of rabbit until browned. Reserve.

- In the same casserole dish, melt the butter, add the mushrooms, then the shallots. Add the bacon, the pieces of rabbit then the aromatic herbs (thyme, bay leaf and rosemary). Mix and season.

Pour in the cider, cover and simmer 45 minutes to 1 hour over low heat (or in the oven at 180 ° C (th.6).

To serve !

Chef's B.A.ba:

Apples (Reinettes), baked or pan-fried can also accompany this dish, or peeled potatoes that will be added after 30 minutes of cooking.

Wine to accompany the rabbit with cider

Cooking in a humid environment is particularly suitable for rabbits, whose tender, soft and delicate flesh can, if not taken care of, become dry and stringy. This is why this type of cooking has given rise to multiple preparations, the most famous of which is stew.

In the recipe proposed here, the liquid element is cider, which will bring its characteristic scents but also give the dish a tangy dimension, the sweetness of which will depend on the cider chosen. The first pairing that we think of is of course the cider itself, which we will choose as raw as possible to avoid over-reinforcing the sweetness, unless we are a fan of sweet cuisine.

Apart from this obvious marriage, lovers of sweetness will appreciate an Anjou Rosé, often off-dry, whose aromas will enhance the sylvan aspect of the preparation. Those who want more liveliness will adopt a Blanc de l'Etoile, with sustained acidity and whose scents will respect all those developed in the dish.

Mr. Chassin

Wellness and rabbit

Like other white meats (chicken, turkey, veal, etc.), rabbits are considered lean meat (between 5 to 10% lipids).

Rabbits are also a significant source of omega 3, which turns out to be an ideal ally in the fight against cholesterol and cell renewal. It is healthy meat and ideal for the whole family.


Recipe : A. Beauvais -Photo : S. Thommeret

Video: stuffed rabbit (October 2020).