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Rabbit stew with morel mushroom sauce

Autumn
Course: Main course
Preparation time: 15 minutes
Cooking time: 15 minutes

Instructions

  • 1.   Rinse the morel mushrooms and let them soak for 15 minutes in hot water.
    Remove the skin and tendons from the rabbit loin, and cut the meat into slices.
    Heat the butter and sauté the rabbit for about 2 minutes on each side.
    Season with salt and pepper.
    Remove from the pan and keep warm.
  • 2.   Peel and slice the carrots. Sauté them in the meat drippings and butter, stirring constantly.
    Season with salt and sugar.
    Add the morel mushrooms with 3 tablespoons of soaking water, beef broth, and heavy cream.
    Simmer for about 7 minutes.
  • 3.   Mix the cornstarch with a little water and pour it into the sauce to thicken.
    Serve the rabbit with the carrots and morel mushroom sauce, accompanied by tagliatelle pasta.

Ingredients for servings

  • 15 g of dried morel
  • 500 g of rabbit loin
  • 4 tablespoon of butter
  • 700 g of carrot
  • 1 pinch of sugar
  • 100 ml of beef broth
  • 250 ml of heavy cream
  • 1.5 tablespoon of cornstarch
  • 400 g of tagliatelle
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

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* As an indication, before cooking, RDA of the EU.