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Braised Rabbit and Mushrooms


Nutritional Info:

Per Serving:390 calories (170 from fat), 19g total fat, 4.5g saturated fat, 105mg cholesterol, 520mg sodium, 10g carbohydrate (2g dietary fiber, 3g sugar), 40g protein

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Rate this recipe 4.5/5 (6 Votes)


  • 1 (3-pound) rabbit, cut into 8 pieces
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup all-purpose flour
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 pound mixed mushrooms, halved or quartered if large
  • 1 onion, thinly sliced
  • 3/4 cup dry white wine
  • 1 cup reduced-sodium chicken broth
  • 1 tablespoon Dijon mustard
  • 1 1/4 teaspoon caraway seeds, toasted
  • 3 bay leaves
  • 1/4 cup chopped fresh dill or flat-leaf parsley


Servings 4
Adapted from


Step 1

Sprinkle rabbit with salt and pepper and dust with flour, shaking off excess. Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat. Add half the rabbit pieces and cook, turning once or twice, until browned, about 6 minutes. Transfer to a plate. Heat 1 tablespoon of the oil in the pot and brown remaining rabbit pieces, lowering heat if oil begins to smoke. Transfer to the plate.

Lower heat to medium and heat remaining 1 tablespoon oil in the pot. Add mushrooms and onion and cook, stirring, until they begin to brown, about 12 minutes. Stir in wine, scraping the bottom of the pot with the spoon to release any browned bits. Stir in broth, mustard, caraway seeds and bay leaves. Return rabbit to the pot, cover, lower heat and simmer until rabbit is very tender, about 50 minutes. Remove and discard bay leaves and garnish rabbit with dill.

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