Loin of Rabbit with Pancetta, Porcini and Wild Onions

Loin of rabbit with pancetta, porcini, wild onions, garlic and sage..

Sauté pancetta in a teaspoon of clarified butter until most of the fat has been rendered.  Turn the heat up to medium-high, then add thick pieces of porcini mushroom and continue to cook until golden brown.

Season strips of rabbit loin with sea salt and freshly-ground pepper and add to the hot pan with garlic, onions and sage. Let the rabbit brown, but keep it to no more than medium doneness.

De-glaze the pan with an ounce of Armagnac and stir up all the brown bits with the edge of a wooden spoon. Add 1/4 cup of chicken stock and reduce slightly.

Reduce heat to medium-low and add a couple of ounces of fresh cream and a good spoonful of coarse mustard.  Stir until thickened, about 2-3 minutes.  Toss in some coarsely-chopped curly parsley and adjust seasoning with salt and pepper as needed.

Serve over rye spaetzle or egg noodles.


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This post is part of Real Food Wednesdays

5 thoughts on “Loin of Rabbit with Pancetta, Porcini and Wild Onions

  1. Similar to a rabbit dish I used to make in Canada, tho I sauted the floured wild rabbit in butter, added homemade chicken and rice soup and heavy cream. Very rice but so yummy. Did moose the same way…even better.

  2. Pingback: Tuesday Twister « Edible Aria

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