Lapin à la Chasseur (Hunter Rabbit) with Mushrooms

Made with Seafox Farm rabbit.

This hearty rabbit recipe is a classic in French cuisine. As outlined by the Association of Professional Chefs, it “is prepared using a technique known as chasseur, meaning ‘hunter’s style.’ The rabbit is browned and then simmered in a sauce made from tomatoes, white wine, mushrooms, onions, and garlic. The sauce is flavored with herbs like thyme, bay leaves, and sometimes tarragon, making it a hearty and rustic dish. Traditionally served in autumn, Lapin Chasseur reflects the hunting culture of rural France, where game animals like rabbit are prized.”

This recipe combines elements from several traditional versions — with a special thank‑you to Forager Chef for inspiration.

As noted by MasterClass, a “chasseur sauce or hunter’s sauce, is a rich brown sauce made with wine and mushrooms… one of several brunes (brown sauces).”

Yield

Serves: 3–4

Ingredients

• 1 whole dressed rabbit (about 3 lbs), legs separated; loin/saddle/breast cut into 2–3 inch pieces
• All‑purpose flour, for dredging
• Salt, to taste
• Ground black pepper, to taste
• 1 tsp fresh chopped thyme
• ½ tsp tarragon (optional)
• 1 cup dry white wine (such as Pinot Grigio)
• 1/2 cup tomato paste (or 1 cup tomato purée)
• 1 cup chicken stock
• 2 tbsp cooking fat (beef tallow, lard, bacon drippings, or vegetable oil.)
• 2–3 slices bacon, cut into ½‑inch pieces (higher quality makes a noticeable taste difference)
• 1 shallot OR ½ medium onion, diced
• ~15 oz mushrooms, cut into similar‑sized pieces (see Notes below)
• 2 medium to large garlic cloves, minced
• 1 tbsp unsalted butter
• ½ cup green peas (optional)
• Chervil and/or parsley (optional; traditionally used in Chasseur sauces. Add those that are available and to taste!)

Equipment

• Tongs
• Wooden spoon
• Heavy skillet or sauté pan
• Oven‑safe braising dish, Dutch oven, or casserole dish

Method

1. Preheat Oven to 325°F (~163°C).
2. Prepare the Rabbit. If not already portioned, separate the legs and shoulders, and then cut the remainder into 2-3 inch pieces. (See this post by Hunter Angler Gardener Cook for more information.) Pat pieces dry.
3. Season and Dredge. Season generously with salt and pepper. Dredge lightly in flour, shaking off excess.
4. Brown the Meat. Heat the cooking fat in a large skillet over medium‑high heat. Brown rabbit pieces on all sides. When meat is cooked about halfway through, transfer to a paper towel‑lined plate.
5. Cook Bacon and Aromatics. Reduce heat to medium. Add bacon and cook until crisp. Add garlic and sauté until lightly browned and aromatic, adding a bit more fat if needed. Lower heat as needed to avoid burning the garlic, which changes it to a very bitter flavor.
6. Add Onion and Mushrooms. Add shallot/onion and mushrooms. Cook on low‑medium until softened and lightly browned.
7. Deglaze. Pour in the white wine, scraping up browned bits (they add flavor!)
8. Build the Sauce. Add thyme (and other optional seasoning, as desired), tomato paste/purée, and chicken stock. Stir until the tomato paste is fully incorporated and then return the rabbit pieces to the pan. Stir gently to coat.
9. Oven Braise. Transfer to a 325°F oven and cook 35–45 minutes, stirring occasionally. The rabbit should be tender but not falling apart.
10. Finish the Sauce. Remove rabbit and keep warm. Reduce sauce on the stovetop until thickened to your liking. Stir in butter to finish. Add peas right before serving to add a fresh balance (frozen is fine as long as you ensure that the temperature of the dish stays pleasant. This can even help keep them a bit firmer.)

To Serve

Rabbit Chasseur pairs beautifully with rice, pasta, or mashed potatoes, allowing the rich sauce to shine. A side of seasonal greens adds balance.

We also recommend bread for dipping! Some nice options would include baguette, boule, or sourdough.

Notes

• Mushrooms: Wild mushrooms, or otherwise just a mixture of different mushroom types, add depth and dimension to the dish. We combined a mix of crimini, shiitake, and oyster with a larger amount of baby bella.
• Fat choice: Beef tallow or other animal fat products (duck fat, etc.) give depth, while bacon drippings add smokiness. Lard can be bought at many stores and still adds more layered flavoring. Vegetable oil can be used if those aren’t available.
• Wine: A dry white wine keeps the sauce bright and balanced. Don’t like white wines? Try a red instead for a deeper flavor.
• Have fun! Like carrots? Add carrots! Don’t like thyme but love rosemary? Go for it, and let us know what changes you made!

For more information about sourcing, availability, and Seafox Farm products, visit Seafox Farm for Our Approach and our Rabbit products, or Contact Us!

Tried this dish? Tell us how it turned out, share your variations, or ask any questions you have in the comments below!