Rabbit in a White Wine, Bacon, Onion and Mushroom Sauce

From: Dr. Jenny

On Nov 15, 2008

I've made this recipe twice now. The first time I made it, we really liked it, but felt it needed a little more flavor. Last night I made it again and it was just perfect, with the following modifications: doubled the bacon to 4 slices, used 4-5 crushed garlic cloves, 4-5 sprigs of thyme, and a mix of wild mushrooms (shiitake and cremini) instead of button. I ended up not having a bay leaf and was a little short on the mushrooms, but it still turned out wonderful and I will definitely add the bay leaf next time. I served with a side of mashed potatoes (wonderful for dipping in the sauce) and green beans. Thanks for posting, Jan; we will definitely make this dish again.

From: The Flying Chef

On Jul 28, 2008

Absolutely wonderful!!! I only tried rabbit for the first time last year and really loved it. I have been looking for new ways to make it ever since. I bought rabbit fillet pieces as they were on special for half price, who would pass that up. I made this as is except after cooking for one hour the sauce was a little too tomato flavoured for our taste. I just added about 3/4 teaspoon of chicken stock granules and 2 tablespoons of cream and it was perfect. This is an exceptional recipe to serve with rabbit and we all really enjoyed it. I served over wild rice and thought this went well with it. A great post Jan!!!

From: Peter J

On Mar 30, 2007

This was great Jan! I served over a little pasta but the sauce is really great and would be terrific over rice as well.