Rabbit braised with mushrooms and basil
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 70 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 26 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Rabbit estimated meat; buy 12 shoulder pieces, about 1 kg bone-in 650 g
- Mushrooms 300 g
- Garlic 6 g
- Tomato sauce 350 g
- Water 150 ml 150 g
- Extra virgin olive oil 40 g
- Basil 5 g
- Cayenne pepper 1 small dried chilli 0.2 g
- Parsley 3 g
- Black pepper 0.3 g
- Salt to taste 2 g
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Method
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Clean and quarter the mushrooms. Season the rabbit with salt and pepper and brown in two batches in the oil for 8–10 minutes in total. Remove to a plate.
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Add the sliced garlic and cayenne chilli to the same casserole for 30 seconds. Add the mushrooms and sauté for 5 minutes. Remove the chilli, add the tomato sauce and 150 ml water and bring to a gentle simmer.
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Return the rabbit and its juices, partially cover and simmer gently for 30–35 minutes, turning halfway. Check that it is tender and reaches 70°C for 2 minutes in the centre of the meat without touching bone.
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Add the basil cut into strips and cook for one minute. Adjust the salt and serve three shoulder pieces per person with the mushrooms, sauce and parsley.
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