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Casserole of Rabbit and Mushrooms
2 x rabbits
3 tbl butter
1/4 cup olive oil
1/10 tsp salt, pepper
3 x onions, medium
24 x mushrooms
1 tsp oregano
2 tsp garlic, crushed
1 cup white wine
1 cup chicken stock
1/2 cup cream
1 tsp cornflour
250 gm tagliatelle
parsley, fresh chopped
Ask butcher to cut rabbit into joints.
Slice onions and mushrooms.
Heat half of the butter with half of the oil and begin browning rabbit, a few at a time. Season them with salt and pepper as they brown. Add more butter and oil as needed, place pieces in a casserole dish.
Add any remaining butter and oil to the pan and saute onions lightly. Add mushrooms, oregano, garlic, and wine to the pan and cook a few minutes. Add chicken broth, stir until boiling, pour over rabbit.
Bring to a simmer, cover, and simmer gently for 20-30 minutes. Remove rabbit pieces to a warm platter.
Stir sauce, taste for seasoning, and cook for a few minutes, uncovered, to reduce. Add cream and continue to reduce.
Thicken slightly with cornflour or cream of chicken soup mix if desired, and swirl in some additional butter.
Put cooked, drained spaghetti in center of a large warmed deep platter. Pour sauce over. Surround with rabbit pieces and sprinkle with parsley.
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