Food & Drink

How To Make Rabbit Fricassee

Rabbit Fricassee Recipe. A wholesome, warming dish which is an attractive alternative to the typical Sunday winter-roast. Enjoy our Rabbit Fricassee recipe. Enlarge

How To Make Rabbit Fricassee

Rabbit Fricassee Recipe. A wholesome, warming dish which is an attractive alternative to the typical Sunday winter-roast. Enjoy our Rabbit Fricassee recipe.

Prep:
40m
Cook:
1h
Total:
1h:40m
Serves:
4

Step 1: You will need

  • 1 whole rabbit
  • 50 g butter
  • 2 tbsp vegetable oil
  • 2 tbsp flour
  • 100 g bacon, chopped
  • 100 g button mushrooms, cut into quarters
  • 4 shallots, cut in half
  • 4 celery sticks, diced
  • 2 carrots, diced
  • 250 ml white wine
  • 750 ml chicken stock
  • 2 garlic cloves, chopped
  • 4 sprigs of fresh thyme
  • 2 bay leaves
  • 50 ml cream
  • Salt and pepper
  • 1 knife
  • 1 large pot with lid
  • 1 slotted spoon
  • 1 spoon
  • 1 fork
  • 1 tray
  • 1 chopping board

Step 2: Cut the rabbit into pieces

First, divide the rabbit into 8 pieces.

Step 3: Season and cover with flour

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

Step 4: 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 5: Remove the rabbit

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

Step 6: 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 7: Add the white wine

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

Step 8: Put the rabbit back into the pan

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

Step 9: Pour in the stock

While continuously stirring, add the stock to the pan.

Step 10: Add the garlic, bay leaves and thyme

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

Step 11: 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 12: Remove the rabbit and the vegetables

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

Step 13: 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 14: Pour over the sauce and serve

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