August 20, 2010 by Sara Kreidler
Rabbit Lyon Style (rabbit, butter, mushrooms, tomatoes, butter, salt pork, butter) served with lentils and fresh green beans sautéed with shallots. Heaven. I never thought I would try, let alone LOVE rabbit, but I was wrong. Toby is an awesome cook. I am very, very fortunate.
I cannot figure out where we found the original recipe for this dish, but we’ve adapted it a bit. I can’t find the recipe online; I think we got it from a French cookbook we borrowed from the library a year ago. If I can ever find the original recipe, I’ll add a citation.
- 3 pounds rabbit, cut into pieces (if rabbit isn’t already cut up, check out this great tutorial from Hank Shaw at Hunter Angler Gardener Cook)
- Salt and pepper
- 8 tablespoons butter
- 4 shallots, peeled and chopped
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 teaspoons dried parsley
- 2 whole cloves of garlic
- 1/4 pound salt pork or bacon, diced
- 1/2 cup white wine
- 1/2 pound fresh white mushrooms, cleaned and quartered
- 1 pound tomatoes, peeled and coarsely chopped
- Season rabbit pieces with salt and pepper.
- In a deep cast iron skillet, melt 5 tablespoons butter over medium heat. When the butter begins to simmer and foam, add the rabbit, salt pork, shallots, herbs, and garlic. Increase heat to high and brown rabbit on all sides. Add the tomatoes decrease heat to medium low. Cook, uncovered, for 25 minutes, turning rabbit 3 or 4 times.
- While the rabbit is cooking, in a separate, small pan, melt 2 tablespoons of butter, add the mushrooms and saute until all their moisture has evaporated and the mushrooms begin to brown. Transfer the mushrooms to the pan with the rabbit.
- After the rabbit has cooked for 25 minutes, add the white wine and deglaze the pan. Reduce heat to low, cover and cook for 8 minutes. Remove the pan from the heat and allow to rest for 5 minutes.
- Transfer the rabbit to a serving dish, pour over the sauce, and serve with either brown lentils or mashed potatoes, and green beans.