Rabbit fricassee with white wine
5 servings
90 minutes
Rabbit fricassée with white wine is an exquisite dish of European cuisine filled with soft and refined flavors. Tender rabbit meat sautéed in butter acquires a golden crust and is then simmered in white wine and chicken broth, absorbing the aromas of bay leaves, thyme, and garlic. The delicate taste is complemented by onions and mushrooms that add depth and richness to the dish. The finishing touch is a sauce made from egg yolks, cream, and lemon juice that gives the dish a velvety texture and adds a slight tanginess. Fricassée is served with baked potatoes, stewed vegetables or pasta, creating a perfect balance of flavors and aromas. The origins of the dish trace back to classic French cuisine where it symbolizes sophistication and culinary mastery turning lunch into a true gastronomic delight.
1
Cut the rabbit into pieces, season with salt and pepper, and fry in butter in a preheated wok over medium heat.
- Rabbit: 1.5 kg
- Salt: to taste
- Ground black pepper: to taste
- Butter: 80 g
2
Sprinkle the fried rabbit meat with flour, mix, pour in wine and bring to a boil, then add chicken broth. Bring to a boil, skim off the foam, and cook for 15-20 minutes with the lid on.
- Rabbit: 1.5 kg
- Wheat flour: 2.5 tablespoons
- Dry white wine: 400 ml
- Chicken broth: 800 ml
3
Slice the onion into wedges, mushrooms into slices, and add to the stewed rabbit. Add aromatic herbs and garlic, a little salt and pepper, cover with a lid and activate the water lock. Cook the fricassee on low heat for about an hour until the rabbit is tender.
- Onion: 5 head
- Fresh mushrooms: 250 g
- Garlic: 2 cloves
- Parsley: 2 stems
- Thyme: 2 stems
- Salt: to taste
- Ground black pepper: to taste
4
When the rabbit is ready, beat the egg yolks with cream and lemon juice, and while continuously stirring, pour in a little hot sauce from the pan with the rabbit in a thin stream. Then combine the yolk mixture with the remaining sauce in the pan, mix well, and add salt.
- Egg yolk: 2 pieces
- Cream 20%: 100 ml
- Lemon juice: 15 ml
- Salt: to taste
5
All aromatic herbs and garlic can be wrapped in a piece of cheesecloth or tied with a string along with a piece of leek or celery stalk - the finished product is called a bouquet garni. The finished bouquet is removed from the dish entirely so that there is no need to collect all the greens from the pot. Such rabbit can be served with baked potatoes, stewed vegetables, and fried mushrooms, as well as various types of pasta and grains.
- Garlic: 2 cloves
- Parsley: 2 stems
- Thyme: 2 stems