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 - Macknade Fine Foods
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Fricasse of Rabbit and Mushroom

A delicious and indulgent recipe, making use of a rarely used meat.

1 hour 45 minutes to prepare
Serves 4
Print Recipe


  • 225g mixed wild mushrooms (cut into even pieces)
  • 2 jointed rabbits
  • 2 shallots (chopped)
  • 300ml white wine
  • Small handful of fresh sage leaves
  • 450ml chicken stock
  • 150ml double cream (optional)
  • Squeeze of lemon juice
  • 50g Italian lentils


  1. Season rabbit and fry gently in butter until golden.
  2. Fry shallots until soft and add to pan. Add wine, and simmer until reduced by three quarters, basting rabbit occasionally.
  3. Add stock, lentils and half the sage. Bring to a very gentle simmer, cover, and cook for an hour until tender.
  4. Discard sage leaves and purée the sauce, Add cream (if using), lemon juice and seasoning.
  5. Return the rabbit to the puréed sauce. Fry mushrooms in butter for a few minutes.
  6. Serve the rabbit in bowls with the mushrooms, garnished with shredded sage leaves.
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