This game recipe features rabbit cooked in red wine marinade with a side of rice, steamed parsnips, carrots, and celery. Take this recipe to the next level with a unmistakably savory morel mushroom gravy that will make you wish morel season was year-round.
If you need a bit of help putting it all together, or just want to see it cooked by an expert, check out this recipe on Game On, where Shawn Bailey puts years of experience in hunting and cooking to work.
- 1 rabbit, cut into 6 pieces
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 6 garlic cloves, peeled
- 2 bay leaves
- 1 bottle Cabernet or other red wine
- Morel mushrooms. Can be any mushroom variety (but morels work best).
- Salt and pepper to taste
- Thyme to taste
- Parsley to garnish
- 1 For best taste, allow rabbit to marinade overnight. The red wine marinade helps to tenderize the meat and gives the rabbit a flavorful taste. Cut rabbit into six pieces. Open rabbit to see joints. Cut next to spine removing hind legs. For front legs there is no joint, filet behind rib to remove as much meat as possible. Cut back portion that has no meat, set aside for stock. Open rabbit, count three ribs, slice rabbit, use ribs for stock. Saddle remains – the loins and back, cut in half giving an even six pieces.
- 2 Salt and pepper the six rabbit pieces. Place in a sealable plastic bag. Cut onion, parsnips, carrots, celery, and garlic. Place vegetable mixture in bag. Pour full bottle of red wine into bag, let marinade in refrigerator overnight.
- 3 Next day open marinade bag, remove rabbit pieces. Place marinade in a pot with lid or Dutch oven, put marinade on stove bring to a boil, approximately 10 minutes. Add rabbit pieces. Let cook for about 30 minutes.
- 4 Remove rabbit from stove. Separate and place the rabbit pieces and the vegetables onto a plate. Leaving only the marinade juice in pot. Cover to keep warm.
- 5 Place pot with juice back on stove, start reducing for gravy. Once reduced add morel mushrooms (or other mushrooms), 2 tablespoons of butter. Allow 5-10 minutes to cook, lower heat to simmer.
- 6 Sides: Rice, carrots, parsnips and celery: Peel and chop the parsnips, celery, and carrots. Place in steamer for approximately 10 minutes to cook.
- 7 Place dehydrated morels in hot water. Takes about 20-30 minutes to rehydrate. Water will change color to brown when morels reach the rehydration point. Remove morels, squeeze moisture out, place on paper towel for best results. Keep morel juice for stock.
- 8 Place morel stock on stove bring to boil. Add 2 cups of rice.
- 9 Serve rabbit on a bed of rice and side of steamed vegetables. Garnish with parsley and serve.
- 10 Chocolate rabbit for dessert. Cut in pieces or enjoy whole. Depends if you want to share.