Rabbit With Herbs

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Rabbit With Herbs to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Rabbit With Herbs, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 young rabbit, cut in serving pieces
• 4 tbsp. butter
• 2 tbsp. fine chopped parsley
• 1 tbsp. fine chopped chives
• 2 tbsp. flour
• 1 c. dry white wine
• 1 c. water
• 1 lg. garlic clove, minced
• 1 tsp. dried thyme leaves
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 (3 oz.) can sliced mushrooms,

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

drained In a large heavy skillet, heat 2 tablespoons butter and saute rabbit until brown on all sides

Step 2: Technique & Execution

While rabbit is cooking mix parsley, chives, and remaining 2 tablespoons of butter thoroughly with a fork

Step 3: Technique & Execution

Sprinkle rabbit pieces with flour, cook 1 minute, stirring with wooden spoon

Step 4: Technique & Execution

Add wine, water, butter-and-herb mixture, garlic, thyme, salt, and pepper

Step 5: Technique & Execution

Stir over high heat until mixture starts to boil

Step 6: Technique & Execution

Cover and simmer 50 minutes over very low heat, then add mushrooms