Jacques Pepin has a cooking show on Public Television. He makes some elaborate dishes and presents them in a simple, and easy to understand way. So here’s Jacques Pepin’s Rabbit with Mushrooms.
Start by cutting the rabbit (if your butcher didn’t do it for you). Remove the hind legs, separate and cut in two. Remove both shoulders together with the front legs. Separate the ribcage and cut in two. Remove the flanks and cut the saddle into two or three pieces . Save the liver and kidneys to add toward the end of cooking.
Heat the olive oil in a pan large enough to hold all of the rabbit in one layer. Add the pancetta. When it starts to brown, add the rabbit pieces. Remove the rabbit when it’s browned.
Add the onions and garlic to the pan and cook for a few minutes. Add the mushrooms and sprinkle the flour over everything, stir and cook for a few minutes. Add the wine and water and bring to a boil. Add the bouquet garni and return the rabbit to the pan. Simmer on low for 60 minutes.
Place in a serving dish and garnish with chives. Rabbit with mushrooms is good served with noodles or spätzle.
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