Lapin à la Chasseur (Hunter's Rabbit)
By Leslie Bilderback 01/01/2011
1 large rabbit or hare, cut in pieces
2 cups dry white wine
¼ cup dried porcini mushrooms
½ cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
3 shallots, chopped
2 cups crimini mushrooms, quartered
Kosher salt and pepper, to taste
2 additional cups white wine
2 sprigs fresh thyme
1. Combine rabbit and wine in a Ziploc bag and marinate in the refrigerator for 8 to 24 hours. (The longer, the better.) Place dried mushrooms in a small bowl, cover with cold water and set aside to soak as well.
2. Rinse marinated rabbit and pat dry. Discard marinade. Combine flour, salt and pepper, and dredge rabbit pieces, coating thoroughly. Heat butter and oil in a large, high-sided skillet over high heat. Add rabbit pieces and brown on all sides. Adjust heat as necessary to keep from burning. Remove browned rabbit and set aside.
3. Add shallots to the hot skillet and cook, stirring, until golden. Add crimini mushrooms, salt and pepper, and cook, stirring until they begin to brown. Add remaining wine, thyme and dried mushrooms and their water; stir, scraping the bottom of the pan to release any cooked-on bits. Return rabbit to pan and bring liquid to a boil. (Liquid should cover rabbit halfway. Add water if more liquid is needed.) Reduce heat to a very low simmer, cover tightly and cook (braise) for 1 hour. Check periodically to keep temperature low and ensure liquid has not all evaporated.
4. Rabbit is ready when meat is tender and falls easily off the bone. Serve over rice or noodles with roasted carrots and crusty French bread.