Rabbit in white sauce with potatoes and green beans
8 servings
90 minutes
Rabbit in white sauce with potatoes and green beans is an exquisite dish of French cuisine rooted in the culinary traditions of Provence. The tender rabbit meat infused with the aromas of thyme, garlic, and white wine gains exquisite softness from the creamy sauce with subtle notes of white pepper. The garnish of young potatoes and crispy green beans complements the composition, creating a harmonious blend of flavors and textures. Olives add a piquant touch, while fresh parsley refreshes and highlights the dish's sophistication. Rabbit in white sauce is perfect for a family dinner or festive table where gastronomic art and the subtle taste of French cuisine are appreciated.
1
If the rabbit was bought frozen, it should be thawed; if it was sold chilled, just rinse it with plain water and dry it with a paper towel. It's great if the rabbit was already cut into portions. I specified legs in the ingredients because I used them for the recipe, but any part of the rabbit can be used for cooking. Then put a pot of water on high heat. Take the cream out of the fridge.
- Rabbit legs: 1 kg
- Cream 20%: 100 ml
2
Wash the potatoes without peeling, place them in boiling water that you prepared in advance, and let them cook for 20 minutes. Heat 2 tablespoons of olive oil in a deep skillet. Dice the onion, crush the garlic with a garlic press, and cut the celery stalks into large cubes. Dredge the rabbit pieces in flour placed in a deep dry bowl, and season with salt to taste.
- Potato: 500 g
- Olive oil: 6 tablespoons
- White onion: 1 piece
- Garlic: 3 cloves
- Celery stalk: 2 stems
- Wheat flour: 100 g
- Sea salt: to taste
3
Sauté onion, garlic, and celery in 2 tablespoons of olive oil, then add the rabbit to the vegetable mix and fry until golden brown on both sides; this will take about 15 minutes as the meat releases liquid during cooking, so frying will gradually turn into stewing. If you need more oil, add another 2 tablespoons. Also add 2-3 sprigs of fresh thyme and sauté with the vegetables and meat. I wrote just thyme in the ingredients—if you don't have fresh thyme, use dried; it also gives a wonderful aroma. Once all the meat is browned, remove it from the pan and let it rest for a while. My multicooker couldn't fit all the pieces at once, so I fried them in batches of two.
- White onion: 1 piece
- Garlic: 3 cloves
- Celery stalk: 2 stems
- Olive oil: 6 tablespoons
- Rabbit legs: 1 kg
- Thyme: 3 stems
- Sea salt: to taste
4
Pour the remaining frying oil into a pan, add a glass of dry white wine, and there are a few important points — do not lean over the pan and reduce the heat if possible, as the wine will start to sizzle and may splash the oil. After about 10 seconds, increase the heat again and wait for the wine to reduce by half — this will be visible by the decrease in liquid volume. After reducing, pour in all the cream, mix, and simmer for 5 minutes, add 2 tablespoons of flour left from the breading, mix, add white ground pepper to taste, then place the rabbit pieces, cover with a lid, and a small clarification — if you have a multicooker, cover it and set the mode you usually use for stewing meat; if you have a pan with a lid, cover it and simmer on medium heat for exactly 40 minutes first, then check for tenderness — if it's tough, simmer for another 10 minutes, but I think it will be ready in an hour.
- Dry white wine: 250 ml
- Cream 20%: 100 ml
- Wheat flour: 100 g
- Ground white pepper: to taste
5
Don't forget about the potatoes! After 20 minutes, check the softness by piercing a potato with a fork — if it's soft, it's ready. Drain the water and cool the potatoes. Put water for the beans on high heat; when it boils, add the green beans and cook for exactly 3 minutes! It should remain bright and crunchy. After 2 minutes and 50 seconds, start draining the water, then place the beans in ice water to stop the cooking process.
- Potato: 500 g
- Green beans (frozen): 400 g
6
Cut the cooled potatoes into quarters without peeling, heat 2 tablespoons of olive oil in a pan, add the potatoes, and fry until golden brown in their skin. Drain the liquid from the olive jar and chop them coarsely. It's better to drain the brine into a container, as you can add about 30 milliliters to the rabbit sauce for extra flavor. To warm the beans, you can throw them into the pan after the potatoes and leave them on low heat for a few minutes.
- Potato: 500 g
- Olive oil: 6 tablespoons
- Pitted olives: 1 jar
- Dry white wine: 250 ml
7
Remove the cooked rabbit from the sauce, arrange it on serving plates, drizzle with white sauce, place potatoes and green beans beside it, and sprinkle with chopped olives and parsley.
- Rabbit legs: 1 kg
- Potato: 500 g
- Green beans (frozen): 400 g
- Pitted olives: 1 jar
- Chopped parsley: 4 tablespoons