This is my second package of rabbit saddle that I got at Carrefour market in the 2 for the price of one bin. Obviously, I laugh in the face of oven heat, ha ha ha, because I decided I wanted to use my clay pot to make a type of Lapin Forestiere, Woodland Rabbit? It’s ugly hot here today so I started cooking it early, right after my visit to the market.
This was an improv recipe that I made up as I was market gawking. Mushrooms, bacon, celery, onion, garlic, thyme, parsley, potatoes; all the good things in life.
Overall this was a very good dish but the mushrooms were the stars! I chose very large mushrooms and because I just cut them in half, each cooked bite delivered a juicy, earthy goodness that outshone even the melt in your mouth rabbit.
If you really don’t want to eat rabbit, substitute chicken thighs.
1 1/2 lbs rabbit saddle
2 tbsp olive oil
6 bacon strips, sliced
1 tbsp of butter
2 onions, halved and sliced
2 celery branches, sliced
4 garlic cloves, coarsely chopped
10 sprigs fresh thyme
2 tbsp fresh parsley, coarsely chopped
10 large mushrooms cut in half
6 small potatoes, quartered
1/2 glass white wine
Brown the rabbit in the olive oil and put into a large bowl. In another pan, brown the bacon, remove from the pan and put in the bowl with the rabbit. In the same pan, add the butter and saute the onions, celery and garlic. Mix in the thyme and parsley, then pour all into the pan with the rabbit. Add the mushrooms and potatoes, stirring to blend.
Put the rabbit mixture in a pre-soaked clay pot and pour the wine over all. Cover with the top and bake in a 350 degree oven for 55 minutes.
Wine suggestion: Cotes de Provence “Truchette” Rose