Rabbit stewed in creamy sauce with mushrooms and herbs
6 servings
120 minutes
Rabbit stewed in creamy sauce with mushrooms and herbs is a dish that transports us to cozy European kitchens, where harmony of flavors and tenderness of textures are valued. Stewed rabbit, known for its softness and rich taste, combined with mushrooms and aromatic herbs reveals new facets of gastronomic pleasure. The creamy sauce adds a silky tenderness to the dish, soaking the meat and mushrooms, making them even juicier. A light acidity from lemon highlights the depth of flavor, while sage and thyme bring exquisite spicy notes. This dish is perfect for a festive dinner or a cozy family gathering when one wants to enjoy a warm, homely atmosphere and the richness of European culinary traditions.
1
Cut the rabbit into large pieces and soak in cold water with the juice of one lemon for an hour. Wash the mushrooms and cut them into large pieces. Halve the garlic cloves and remove the cores.
- Rabbit: 1 piece
- Lemon: 1 piece
- Button mushrooms: 300 g
- Garlic: 3 cloves
2
Season the meat with salt and pepper, and fry until golden brown in vegetable oil with garlic. Remove the rabbit and lightly sauté the mushrooms in the same oil.
- Rabbit: 1 piece
- Garlic: 3 cloves
- Button mushrooms: 300 g
3
Place meat, mushrooms, and herbs in a baking dish, add cream, and bake for one hour at 180 degrees.
- Rabbit: 1 piece
- Button mushrooms: 300 g
- Sage: 2 stems
- Thyme: 2 stems
- Single cream 10% fat: 200 ml
