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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the dried mushrooms in ½ cup water for 1 hour. Drain, pat dry with paper towels, chop fine, and set aside. Reserve the soaking liquid for another use. | 2. In a large skillet, fry the bacon over medium heat for about 5 minutes. When it has rendered its fat, remove the bacon with a slotted spoon and set aside to drain on paper towels. | 3. Add the rabbit, a few pieces at a time, to the bacon drippings and brown on all sides over medium heat. Transfer the browned pieces as they are done to a large unglazed earthenware casserole with a lid. | 4. Wipe out the skillet and melt 4 Tablespoons of the butter in it over medium heat. Add the onions, parsnip, and dried mushrooms, and sauté, stirring occasionally, until the vegetables are softened and lightly colored, about 10 minutes. | 5. Meanwhile, preheat the oven to 350 degrees F. | 6. Combine the ingredients for the bouquet garni in a cheesecloth bag and add the bouquet garni and the stock to the skillet. Bring to a boil, and boil for 1 to 2 minutes. | 7. Add the sautéed vegetables and stock, the reserved bacon, and salt and pepper to the casserole with the rabbit. Bake uncovered, for 45 minutes. | 8. Wipe the fresh mushrooms clean with a damp paper towel. Separate the stems from the caps, if the mushrooms are large, and slice both not too thin. | 9. Wipe out the skillet again and melt the remaining 2 Tablespoons butter in it over medium heat. Add the mushrooms and sauté until they throw off and reabsorb their liquid, about 12 minutes. | 10. Check the rabbit and, if it’s tender, remove the pieces to a heated platter with a slotted spoon. Do not turn off the oven. | 11. Remove the bouquet garni from the sauce and discard. Press the sauce through a sieve or pass through a food mill. Transfer to a saucepan and heat over medium low heat for 2 minutes. Combine the heavy cream and the sour cream in a small bowl. Whisk a little of the sauce into the cream mixture, then whisk the cream mixture into the sauce in the pan. Whisk in the vermouth and cook for 5 minutes more, without allowing it to boil. | 12. Return the rabbit to the casserole and stir in the sautéed mushrooms and the sauce. Bake, uncovered, for 7 minutes more. | 13. Serve the rabbit directly from the casserole, sprinkled with a little parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wild mushroom choice	6		rinsed	403.4676	0.0	89.7602	2.2667
bacon	4	slices	diced	467.04	1.4336	14.1344	44.4528
rabbit	2		cut	-	-	-	-
butter	6	tablespoons	unsalted	513.0	23.570999999999998	16.029	43.2
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
parsnip	1		peeled cut	99.75	23.9267	1.5959999999999999	0.39899999999999997
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
parsley	8	sprigs		2.88	0.5064	0.2376	0.0632
bay leaf	2			-	-	-	-
black peppercorn	6			403.4676	0.0	89.7602	2.2667
salt black pepper			ground	403.4676	0.0	89.7602	2.2667
wild mushroom bolete	1	lb		403.4676	0.0	89.7602	2.2667
heavy cream	1/4	cup		102.0	0.8220000000000001	0.852	10.824000000000002
cream	3	tablespoons	sour	71.28	1.6668	0.8784	6.966
vermouth	1/4	cup		403.4676	0.0	89.7602	2.2667
parsley			chopped	2.88	0.5064	0.2376	0.0632

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.