Rabbit Ragout

Rating: 2.80 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Season the rabbit stew, dust with flour. Heat butter (1) in casserole and brown rabbit stew, extinguish with Marsala. Fill up with soup. Add the bouquet garni (spiked onion, a peeled carrot, a small piece of celery). Cook in a heated stove (250 degrees) for about 60 minutes.

Remove the rabbit pieces from the casserole and keep warm. Pour the sauce through a sieve. Heat the butter in the frying pan, add the flour and stir well. Add the sauce and bring to a boil, stirring throughout. Add the cream and season the sauce.

Arrange the ragout pieces on a platter. Heat the butter in the frying pan. Add the mushrooms, bacon cubes and parsley and arrange over the rabbit ragout.

Pour the sauce lightly over it.

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