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Rabbit Stew With Leeks And Wild Mushrooms

Wild mushrooms give this stew a heavenly accent. It is not a difficult dish. Start a day ahead by marinating the rabbit pieces, then use the marinade as part of the stewing liquid. The stew forms an excellent gravy.

Image of Rabbit Stew With Leeks And Wild Mushrooms

1.5 kg/3 lbs rabbit, cut into 8 serving pieces
60 ml/2 fl oz olive oil
120 ml/4 fl oz dry white wine
2 sprigs fresh tarragon, bruised to release flavour
1 bay leaf
2 cloves garlic, finely chopped
2 carrots, peeled and sliced
1 leek, white part only, thinly sliced
Pinch of fresh-ground black pepper
60-120 g/4-8 fl oz flour
30 ml/2 tablespoons olive oil
1 leek, white part only, thinly sliced
250 ml/8 fl oz dry white wine
475 ml/16 fl oz poultry stock
40g/1 oz butter
225g/8 oz wild mushrooms, any combination, quartered
Hot noodles or cooked rice to serve


Serves: 4


In a glass or other non-reactive dish, make the marinade. Combine the olive oil, wine, tarragon, bay leaf, garlic, carrots, 1 leek and ground pepper. Marinate the rabbit for 24 hours in the refrigerator, turning and basting several times.

Remove the rabbit and vegetables from marinade, and discard the bay leaf. Save the marinade. Finely chop the tarragon. Pat the rabbit pieces dry and dredge in flour.

In a Dutch oven or large pot, heat 30 ml/2 tbsp olive oil. Brown the rabbit pieces on all sides, then remove. Sauté the vegetables from the marinade, along with 1 fresh chopped leek. Add the tarragon, rabbit pieces, wine and stock to the pot and bring to the boil. Reduce the heat and simmer 30 minutes, uncovered. Skim fat from surface.


In a small frying pan, melt the butter. Sauté the mush­rooms about 7 minutes. Add the mushrooms to the stew, and continue cooking until the rabbit is tender, about 30 minutes longer. Serve the stew over hot noodles or rice.

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