Rabbit stewed in cream with leeks, celery and mushrooms
6 servings
75 minutes
Rabbit stewed in cream with leeks, celery, and mushrooms is a refined dish of European cuisine infused with the tenderness and aroma of fresh vegetables. This dish has roots in French gastronomy traditions where cream is often used to create rich flavors. The rabbit meat becomes surprisingly tender due to the creamy sauce, while the combination with leeks and celery adds a subtle spiciness. Mushrooms complement the composition with their delicate texture and earthy aroma. This dish is perfect for a cozy family dinner or a festive lunch, revealing its flavor when paired with a glass of white wine. It is best served with a light garnish like mashed potatoes or fresh bread that absorbs the creamy sauce, filling each forkful with warmth and harmony.
1
Cut the young rabbit into small portion pieces. Salt, pepper, and coat in flour.
- Rabbit: 1 piece
- Coarse salt: pinch
- Ground black pepper: pinch
- Wheat flour: 5 tablespoon
2
Fry the pieces sequentially in a spacious pan with vegetable (or better, a mix of vegetable and butter) oil until a golden crust forms. Set aside.
- Vegetable oil: 5 tablespoon
3
In the same pan, quickly sauté chopped celery, then add leeks, and later add large pieces of mushrooms.
- Celery stalk: 1 bunch
- White part of leek: 1 piece
- Champignons: 300 g
4
In a large pot, combine rabbit meat and sautéed vegetables, pour in cream, gently stir and bring to a boil. Reduce heat to low and cover for an hour, remembering to stir occasionally.
- Rabbit: 1 piece
- Celery stalk: 1 bunch
- White part of leek: 1 piece
- Champignons: 300 g
- Cream 20%: 1 l
5
Sprinkle with freshly ground black pepper before serving.
- Ground black pepper: pinch