How To Make Rabbit Fricassee

Step 1: Cut the rabbit into pieces

Step 2: Season and cover with flour

Next, season all the pieces with salt and pepper, then lightly cover them in flour.

Step 3: Heat the oil and butter and add the rabbit

Start heating the oil and the butter in the pan and then add the rabbit. Lightly cook over a moderate heat until golden brown.

Step 4: Remove the rabbit

When light brown, remove the rabbit from the pan and leave to one side.

Step 5: Add the bacon and vegetables and cook

Brown the bacon, then add the mushrooms, the shallots, the diced celery and the diced carrot and cook until slightly brown.

Step 6: Add the white wine

Next, pour in the white wine and reduce it down to about half

Step 7: Put the rabbit back into the pan

Once the wine has reduced, put the rabbit back into the pot.

Step 8: Pour in the stock

While continuously stirring, add the stock to the pan.

Step 9: Add the garlic, bay leaves and thyme

Finally, before cooking the dish thoroughly, add the garlic, the bay leaves, the thyme and stir.

Step 10: Cover and cook

Bring the stock to a gentle simmer then skim off any scum that may have risen to the surface. Cover, lower the heat and cook, simmering for 1 hour.

Step 11: Remove the rabbit and the vegetables

Spoon out the rabbit and the vegetables and place them onto a serving dish.

Step 12: Add the cream and reduce down

For a delicious finishing touch, pour the cream into the sauce and reduce it down by about half. Here, also adjust the seasoning if necessary.

Step 13: Pour over the sauce and serve

Add some chopped parsley to the sauce, pour it over the rabbit and vegetables and serve immediately.