Lapin ChasseurHunter-Style Rabbit

Prepare the meat and aromatics

• 1 Pat 1000 g rabbit dry, remove any remaining bone fragments and season all over with 4 g salt and 0.5 g black pepper.
• 2 Peel and finely chop 80 g shallots and 1 garlic clove.
• 3 Clean 250 g mushrooms, trim their stems and cut into 4 pieces each. Pick and chop the leaves from 5 g parsley.

Brown the rabbit

• 1 Dust the rabbit lightly with 15 g plain flour.
• 2 Heat 15 ml vegetable oil and 10 g butter in a heavy pot over medium heat. Brown the rabbit on both sides in 2 batches, without overlapping the pieces.
• 3 Transfer the browned meat to a plate.

Deglaze with white wine

• 1 Reduce the heat under the same pot to low and sauté the shallots and garlic for 3 minutes.
• 2 Add 200 ml white wine, scrape up the browned deposits with a wooden spoon and reduce by about half over medium heat.
• 3 Add 200 g chopped tomatoes, 250 ml chicken stock, 2 thyme sprigs and 1 bay leaf. Return the rabbit and any juices on the plate to the pot.

Braise the rabbit until tender

• 1 MeanwhileWhile it braises, melt 10 g butter in a frying pan over medium heat, spread out the mushrooms and sauté for 6–8 minutes. Turn off the heat when their moisture has evaporated and they are lightly browned.
• 2 Once simmering, lower the heat, leave the lid slightly ajar and simmer for about 40 minutes. Turn the meat after 20 minutes.
• 3 Use a clean probe thermometer to measure the center of a thick piece and confirm that it stays at 75°C or above for at least 1 minute.

Combine the mushrooms and sauce, then serve

• 1 Remove the thyme and bay leaf and add the sautéed mushrooms to the pot.
• 2 Reduce uncovered for 5 minutes and add the remaining 2 g salt.
• 3 Turn off the heat and melt in the remaining 10 g butter. Divide the meat and mushrooms among 4 warm deep plates, spoon over the sauce and scatter with parsley.