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🍽️ Mushroom and Rabbit Skillet

680 kcal · 30 min · 4 servings

Ingredients

• 2 rabbit back (approx. 800 g each)
• salt
• pepper (from the mill)
• 8 shallots
• 2 tbsp vegetable oil
• 300 ml game stock
• 500 g chanterelles
• 1 bunch parsley
• 2 tbsp butter

Instructions

1. 1. Preheat the oven to 180 degrees Celsius using the top and bottom heat setting.
2. 2. Thoroughly wash the rabbit back pieces.
3. 3. Pat the meat dry with a kitchen towel.
4. 4. Season the rabbit with salt and pepper.
5. 5. Place the seasoned meat pieces into a roasting pan.
6. 6. Peel the shallots.
7. 7. Place the whole shallots into the roasting pan with the meat.
8. 8. Drizzle everything with a little oil.
9. 9. Roast the meat and shallots in the preheated oven for 15 to 20 minutes.
10. 10. Pour some roasting stock over the meat.
11. 11. Lower the oven temperature to 160 degrees Celsius.
12. 12. Braise the rabbit for another 35 minutes.
13. 13. Pour the liquid from the pan over the meat repeatedly during the cooking time.
14. 14. Clean the chanterelle mushrooms in the meantime.
15. 15. Wash the parsley.
16. 16. Pat the parsley dry.
17. 17. Pluck the parsley leaves from the stems.
18. 18. Finely chop the parsley leaves.
19. 19. Fry the chanterelle mushrooms in hot butter shortly before serving.
20. 20. Fry the mushrooms for 5 to 6 minutes.
21. 21. Stir the chopped parsley into the mushrooms.
22. 22. Season the mushroom mixture with salt and pepper.
23. 23. Add the mushrooms to the rabbit back.
24. 24. Serve the dish.

Nutrition per serving

• kcal: 680
• Protein: 75 g · Fett/Fat: 32 g · Carbs: 18 g