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Wild Rabbit Ragout inspired by my mother Henriette (Ragoût de Lièvre un peu comme Maman)


Straight from chef AuCoin’s mother’s kitchen, a hearty traditional stew to fill the stomach and feed the soul on a cool fall night.

Recipe courtesy of Chef Claude AuCoin


  • 1 wild rabbit pork shoulder, diced  2 cups  500 ml
  • bacon, diced  1 cup  250 ml
  • extra virgin olive oil  1 Tbsp  15 ml
  • 1 onion, diced
  • 1 shallot, diced
  • 1 tomato
  • 4 garlic cloves, diced
  • 6 drops Tabasco sauce
  • 3 carrots, diced
  • 4 potatoes, diced
  • mushrooms, sliced  2 cups  500 ml
  • Dijon mustard  1 Tbsp  15 ml
  • red wine  1 cup  250 ml
  • sherry vinegar  1/4 cup  60 ml
  • chicken stock  2 cups  500 ml
  • salt and freshly ground pepper to taste
  • allspice  3/4 tsp  4 ml
  • 2 bay leaves
  • 2 sprigs fresh thyme, or 1/2 tsp (2 ml) dry
  • bunch of chives for garnish


Cut rabbit into portions: two back legs, two front legs, middle section cut into two or three pieces, and reserve. Blanch the tomato by immersing it in boiling water for 30 seconds, then plunge it into cold water. Once cooled, peel and dice it and reserve. The tomato in the dish will thicken the sauce. In a preheated sauté pan, add olive oil and sear the bacon until lightly crisp. Reserve the bacon and the fat. Season the rabbit and the pork with salt, pepper and allspice, sear in the preheated sauté pan with 3/4 of the bacon fat. Reserve the rabbit and pork. Discard extra fat from the sauté pan, then add a small amount of bacon fat and sauté the mushrooms, seasoning with salt and pepper. Reserve the mushrooms. In the same pan, add remaining bacon fat and sauté lightly the onion and shallot, season lightly with salt, pepper and touch of allspice. When translucent, add the garlic, cook for 30 seconds then add diced tomato, Tabasco, mustard, bay leaves and thyme, cooking for a few minutes. Transfer the onion mixture into a medium-sized pot, add the rabbit, pork, bacon, red wine, sherry vinegar and chicken stock, bringing to a boil. Cover with a lid and cook in a 350°F (175°C ) oven and cook for 1.5 hours. Remove pot from oven and add diced carrot and potatoes, return to oven and cook for 20 minutes. Once vegetables are cooked, remove bay leaves and thyme sprigs, add the sautéed mushrooms, bring to a boil and serve, sprinkling with a garnish of chopped fresh chives. Serves 4.

This recipe was featured in the article Rabbit redux.

East Coast Living