Rabbit in cream sauce
4 servings
40 minutes
Rabbit in creamy sauce is a refined dish of European cuisine that combines the tenderness of meat with the velvety texture of the cream sauce. This recipe, filled with aromas of honey, nutmeg, and paprika, originates from traditional village kitchens where slow-cooked dishes were valued. The rabbit meat soaked in spices and soy sauce acquires a rich flavor and appetizing crust. The creamy sauce adds tenderness and depth, creating a harmony of textures and aromas. This dish is perfect for a cozy family dinner or festive feast and pairs wonderfully with light sides—potatoes, rice, or fresh bread to dip into the rich sauce. A true gastronomic delight embodying the warmth of home cooking and the sophistication of European traditions.
1
Pour vegetable oil into a deep skillet. Coat the rabbit meat with spices and brush with honey, fry in the skillet until golden brown.
- Vegetable oil: 3 tablespoons
- Rabbit: 600 g
- Salt: to taste
- Cayenne pepper: to taste
- Honey: 2 teaspoons
2
In a separate pan, melt the butter, add flour, and lightly fry. Pour in warm milk and add nutmeg. Stir until thickened but do not overcook.
- Butter: 50 g
- Wheat flour: 1 tablespoon
- Milk: 1.5 glass
- Nutmeg: pinch
3
Add sauce to the meat, pour in soy sauce (I added about 2 tablespoons by eye). Leave covered on low heat for about 10 minutes.
- Soy sauce: to taste