Rabbit with Pancetta and Mushrooms
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Rabbit pieces wrapped in pancetta, browned in olive oil, cooked with mushrooms and a light tomato and Dijon mustard sauce, finished with fresh herbs. Adjusted ingredient quantities and cooking times for variation. Pancetta delivers salt and fat. Mushrooms give umami. Tomatoes bring acidity, balanced by mustard’s subtle heat. Herbs lift flavors, thyme and bay leaves infuse during braising. Oven-braised till meat almost falls off the bone. Serve with creamy mash or root veggies.
Prep:
45 min
Cook:
Total:
Servings:
6 servings
#rabbit
#French cuisine
#comfort food
#braised dish
Rabbit. Lean meat, slightly gamey. Pancetta fattens and flavors each piece, wrapping juicy, delicate meat tight. Mushrooms soak up juices and fat. Tomatoes chopped fine, release acidity to cut richness. Dijon mustard tickles with sharpness. Bay leaves and thyme linger, aroma fills kitchen. Pan drippings deglazed with white wine, lifting all flavors. Long braise lets meat soften, pancetta crisps a little. Simple, classic. Rustic but refined. Serve quick. Or wait and the flavors meld deeper. Mash on side absorbs sauce. Fork-ready meat, all intertwined aromas explode. No fuss but layers in every bite. Slow cooking with quick prep, contrasts texture and taste well. Seasonal. Easy change ups with wild mushrooms or herbs. Comfort food with a twist. Good for gatherings; looks fancy, is simple. Just don’t rush the oven.
Ingredients
- 2 whole rabbits, each cut into 6 pieces
- 32 thin slices of mild pancetta
- 3 tablespoons olive oil
- 450 grams cremini or button mushrooms, halved or quartered
- Salt and freshly ground black pepper
- 150 ml dry white wine
- 5 medium Italian tomatoes, seeded and diced
- 3 tablespoons Dijon mustard
- 3 bay leaves
- 15 sprigs fresh thyme
About the ingredients
Rabbit is lean, cooks fast, best cut into joints to ensure even cooking and ease of serving. Pancetta wraps keep meat moist and inject saltiness, doubling as a natural tie. More slices than usual used here for added flavor punch and fat. Mushrooms best fresh, cremini preferred for texture but button is fine. Quarter rather than slice preserves bite. Tomatoes must be peeled then seeded to avoid bitterness and excess moisture. Dijon mustard balances acidity and fat without overpowering; more or less can be adjusted to taste. Bay leaves and fresh thyme preferred for fresh aroma but dried may substitute with less quantity. Olive oil for searing, use mild flavor to avoid masking delicate rabbit. White wine must be dry, helps dissolve pan fond while adding sharpness. Roasting dish size standardized for even heat distribution.
Method
- Set oven rack midway; heat oven to 175 °C (350 °F).
- Wrap each rabbit portion in two slices of pancetta, tie each with butcher's twine for stability and even cooking.
- Heat olive oil in a large skillet over medium-high. Sear the rabbit pieces in batches, turning to brown all sides. Remove and keep warm.
- In the same skillet (add more oil if dry), sauté mushrooms until their moisture evaporates and edges turn golden. Season with salt and pepper.
- Pour in white wine to deglaze, scraping browned bits from bottom.
- Add diced tomatoes, mustard, bay leaves, and one thyme sprig. Adjust seasoning to taste.
- Transfer mushroom-tomato mixture to a 38 x 25 cm (15 x 10 inch) roasting dish, spreading evenly.
- Arrange pancetta-wrapped rabbit pieces atop vegetables. Slip a sprig of thyme under the twine of each piece.
- Bake uncovered about 1 hour 5 minutes, until meat is tender and easy to separate from bone.
- Remove twine before serving. Accompany with mashed potatoes or root vegetable purée.
Cooking tips
Twine holding pancetta is crucial, prevents slipping off during transfer and braising. Browning rabbit pieces thoroughly before adding vegetables develops deep flavor. Mushrooms sautéed alone to expel water improves texture, prevents sogginess later. Deglazing pan is overlooked but lifts flavor-packed bits stuck to skillet. Combine vegetables and aromatics then spread evenly in roasting pan ensures rabbit cooks gently atop a flavorful mirepoix-like base. Nestling herb sprigs under twine infuses meat directly, better than tossing loose in pan. Baking uncovered concentrates flavors, promotes amalgamation without stewing. Timings adjusted five minutes longer so meat softens without drying. Remove twine near end or immediately before serving to keep presentation neat. Pair with buttery or olive oil mashed potatoes, root veg purée or crusty bread to enjoy sauce fully.
Chef's notes
- 💡 Use high-quality fresh rabbit. Lean, tender meat cooks fast. Cut into joints for even cook. Wrap with pancetta for moisture. Adds saltiness. More slices mean more flavor. Sear well. Get that nice brown. Important for depth.
- 💡 Mushrooms matter too. Use cremini or buttons. Halves or quarters work fine. Sauté till golden. Evaporates moisture. Key to texture. Don’t skip deglazing. Scrape up all those tasty bits. Adds layers.
- 💡 Tomatoes essential for balance. Peel and seed them. Avoid bitterness. Mustard is for acidity. Adjust to taste. Bay leaves give depth. Thyme aroma complements well. Fresh preferred. Dried ok, use less. Better flavor with fresh herbs.
- 💡 Cooking timings are crucial. Braise till tender. Meat should fall off the bone. Remove twine before serving. Details for presentation. Serve with creamy mash or root veg. Absorbs the sauce well. Flavor combinations explode.
- 💡 Adjust your oven temperature carefully. Bake uncovered. Helps concentrate flavors. Promotes a rich sauce. Last few minutes, don’t rush. Let it rest a bit. Can meld flavors further. A little patience goes a long way.
Common questions
How to prepare rabbit?
Cut into joints. Even cooking easy. Wrap each in pancetta. Enhance moisture. Secure with twine. Keeps everything stable during cooking. Handle carefully.
What's the best wine for this recipe?
Dry white preferred. Helps lift flavors. Acid cuts through fat. Enhances the sauce. Don’t substitute with sweet options. Changes the whole flavor profile.
Can I make this ahead?
Yes, prepare a day before. Let flavors deepen. Store in fridge. Reheat gently to preserve texture. Alternatively, freeze portions for later. Quick meal for busy nights.
Any special storage tips?
Keep in airtight container. Refrigerate leftovers. Best consumed within three days. For longer, freeze. Prevent freezer burn. Reheat fully before serving, check seasoning.
