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Le Chaudron recipe
Lapin chasseur
Hunter-style rabbit with mushrooms and white wine
⏱ 90 minServes 4Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1whole rabbit, 1.5 kg / 3.3 lb, cut into 8 pieces
300 g (11 oz)button mushrooms
4firm tomatoes
2yellow onions
4gray shallots
4 clovesgarlic
200 ml (¾ cup)dry white wine
300 ml (1¼ cups)chicken stock
2 tbsptomato paste
100 g (3½ oz)smoked lardons
3 tbspolive oil
30 g (1 oz)unsalted butter
2 tbspflour
1bouquet garni
1bunch of fresh tarragon
1 tspfine salt
1 tspfreshly ground pepper
- 1 whole rabbit, 1.5 kg / 3.3 lb, cut into 8 pieces
- 300 g (11 oz) button mushrooms
- 4 firm tomatoes
- 2 yellow onions
- 4 gray shallots
- 4 cloves garlic
- 200 ml (¾ cup) dry white wine
- 300 ml (1¼ cups) chicken stock
- 2 tbsp tomato paste
- 100 g (3½ oz) smoked lardons
- 3 tbsp olive oil
- 30 g (1 oz) unsalted butter
- 2 tbsp flour
- 1 bouquet garni
- 1 bunch of fresh tarragon
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the rabbit pieces out of the fridge 30 minutes before cooking. Season generously all over and dust with flour to help them brown and thicken the sauce.
- Peel and thinly slice the 2 yellow onions and 4 shallots. Remove the germ from the 4 garlic cloves and crush them. Peel the 4 tomatoes (blanch, then ice water) and cut into wedges.
- Wipe the mushrooms clean with a damp paper towel and quarter or halve them depending on size. Having everything prepped makes the cooking easy.
- Heat 2 tbsp olive oil and the butter in the large Dutch oven over high heat. Brown the floured rabbit in batches for 8 minutes on all sides.
- Set the rabbit aside. In the same pot, cook the lardons 3 minutes until they release their fat, then add the onions and shallots. Cook 8 minutes over medium heat until golden.
- Add the garlic and tomato paste. Cook 2 minutes, stirring, to toast the paste. Deglaze with the dry white wine, scraping up the browned bits, and reduce 3 minutes over high heat.
- Return the rabbit to the pot with the tomatoes, hot chicken stock and bouquet garni. Bring to a simmer, cover and cook 1 hour over low heat, stirring occasionally.
- Sauté the mushrooms separately in a skillet with 1 tbsp olive oil for 5 minutes over high heat. Add them to the rabbit for the last 15 minutes. Sprinkle with chopped tarragon and serve with tagliatelle.
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