Rabbit And Wild-Mushroom Ragout

• 2 teaspoons butter, unsalted
• 1 2 1/2-pound rabbit, boned and cut in 1/2-inch pieces (about 3 1/2 cups)
• 1 onion, peeled and thinly sliced
• 2 cups shiitakes or cepes, stemmed and coarsely chopped
• 1 cup white mushrooms, stemmed and sliced
• 3/4 cup chicken broth, fresh or low-sodium canned
• 1/2 cup dry white wine
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground pepper, plus more to taste
• Large pinch ground nutmeg
• 4 brioches or 4 thick slices of sweet bread
• 1 tablespoon minced thyme
• 1 tablespoon minced parsley

1. In a large, heavy skillet, warm the butter.
2. Add the rabbit and saute for 2 minutes.
3. Remove rabbit from pan.
4. Set aside.
5. Add onion to pan.
6. Over medium-high heat, saute until caramelized, stirring occasionally.
7. Add the mushrooms and cook, stirring frequently, for about 5 minutes.
8. Add the chicken broth, white wine, salt, pepper and nutmeg.
9. Simmer slowly for 30 minutes.
10. Stir in rabbit.
11. Simmer for 5 minutes.
12. If using brioche, cut in half crosswise.
13. Toast brioche or bread (on both sides if using bread).
14. Place each roll or bread slice on a plate.
15. Smother with the ragout.
16. Garnish top with thyme and parsley.
17. Serve.

butter, onion, white mushrooms, chicken broth, white wine, salt, freshly ground pepper, ground nutmeg, brioches, thyme, parsley

Taken from cooking.nytimes.com/recipes/8279 (may not work)