Rabbit stew

Rabbit stew

Ingredients

Butter – 50 g

OR ready-made light broth – 250 ml

Heavy cream – 150 ml

Champignons – 150 g

Green peas – 50 g

Lemon juice – 1 tsp.

Yellowish egg – 1 pc.

Salt, pepper - to taste

• 160 kcal
• 2 hours
• 2 hours

Photo of the finished dish

Step-by-step recipe with photos

This rabbit fricassee recipe is perfect for a gala table when guests arrive. Why? Firstly, because the bunny is cut into small pieces, the meat is completely separated from the bones, which means that no one at the table will have to bother gnawing on the bones - a task, you yourself realize, is not aesthetically pleasing, some of the guests may be embarrassed and create it is not comfortable. Secondly, the recipe has a long preliminary part, and a rather short pre-serving part, i.e. the vast majority of operations can be performed in advance.

Necessary ingredients for 4 servings of rabbit fricassee: one small bunny, 50 g. butter, 2 tbsp. flour, 150 ml heavy cream, 1 egg yolk and 1 tsp. up to a couple of tbsp. lemon juice. Seasonings – salt and ground pepper. If you wish, you can make bone broth from the skeleton of the same rabbit from which you will create fricassee.

By the way, rabbit meat produces a tasty dietary broth, rich in flavor and not greasy. For this you will need a liter of water, but then you still have some broth left, not all of it will go into the fricassee. If there is no such desire, take 250-400 ml of ready-made light broth (chicken, turkey, veal, or even vegetable - just not black). Additional ingredients - you can take 50-150 g. champignons and/or the same amount of fresh green peas.

We cut the rabbit into pieces, which can actually be pushed individually onto a fork.

If you decide to cook the broth on your own, then fill the bones with water to cover, bring to a boil, turn off the heat and cook unsalted broth for about an hour. There is also no need to overuse seasonings.

In fact, making fricassee begins with frying pieces of rabbit meat in butter over medium heat. You can melt the butter ahead of time, but do not heat the pan. The meat should only be allowed to set over the entire surface, turning from pink to snow-white, but not truly fried.

After this, the meat is sprinkled with flour, rolled in it and fried for a few more minutes. What are we doing? What we actually do is make a roux thickener - we boil the flour in butter and meat juice.

When the roux has stuck together (but before it dries out and begins to brown), we begin to slowly add the broth and each time carefully stir the resulting sauce so that there are no lumps. Fire - medium. Bring the sauce to the mixture you like, season with lemon juice, salt, pepper, taste.

If you are using champignons and peas, now you can add them and cream. Simmer the fricassee over medium or low heat until the rabbit and champignons are cooked (10-15 minutes).

The most extreme step is to turn off the heat, wait until the sauce finishes boiling and gurgling, and quickly stir the yolk into the whole thing, giving the dish the final gloss.

Anyone who has dealt with thickening with yolk knows that the process is dangerous - at very high temperatures or unhurried stirring, the yolk tends to curl up and ruin the whole thing. So to all those who are afraid to get involved with this procedure for us, I’ll tell you a secret: with this procedure for making fricassee, it can be neglected. We've already thickened the roux with just a little cream. Without the yolk, the taste will be a little more ordinary, the appearance will be less brilliant, the color will be paler, and the mixture will be less creamy, but if your guests are not notorious gourmets, then no one will see anything.

Rabbit fricassee in wine sauce

Stewed rabbit in a wonderful sauce. Delicious and solemn! Rabbit fricassee in wine sauce is a classic of French cuisine. There are a huge number of options for making it, but stewing specifically allows the meat to be so tender and soft.

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3. Rabbit fricassee in wine sauce

Ingredients and how to cook

ingredients for 6 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 2 hours

manufacturing method

A sauce made from cream, mustard and onions gives the finished dish a piquant and special taste worthy of a festive table in a restaurant setting. It may seem that preparing this dish is very difficult, but it is not so - anyone can do it.

So, first we cut the rabbit into portioned pieces. If it was frozen, defrost it earlier. In a large bowl, salt the meat and mix it well so that any piece is salted. Leave the meat at room temperature for 30-45 minutes to salt.

Heat vegetable oil in a large frying pan and fry all the pieces of rabbit. It is important that when frying, the pieces are fried on all sides and do not touch together. If there is a lot of meat and the frying pan is not large, fry the meat in parts. Before frying, wipe any piece with a dry towel to remove excess water and salt.

Once all the rabbit pieces are fried, put them in a bowl and start making the sauce.

Wash the shallots, dry them and chop them finely. Fry the onion in the same frying pan in which the bunny was fried. After a couple of minutes, when the onion becomes soft, add wine, stir the contents with a spatula and simmer over low heat for 5 minutes. Add mustard and thyme to the sauce, pour in water and bring to a boil. Add salt if needed to taste.

Place the rabbit pieces back into the pan, checking that any of them are moderately covered with sauce. Cover with a lid and simmer over low heat for 45 minutes. This time is needed for the meat to become soft, tender and practically fall off the bone.

When the meat is 100% ready, take it out and put it on a plate. Add cream and parsley to the remaining sauce, increase the heat slightly and simmer until the amount is reduced by half and the sauce thickens. Pour the sauce over the bunny, season with parsley and serve hot. The finished dish is perfectly mixed with reddish wine and crispy snow-white bread.

Rabbit stew

Preparation time: 12 hours 30 minutes.

Production time: 2 hours 20 minutes.

Number of servings: 8 pcs.

Ingredients

Cooking rabbit fricassee

This recipe has been hanging on the order table since 2011, constantly attracting my attention! In the end, I dared to cook it - and didn’t understand why no one had cooked it for so long? A little troublesome, but delicious!

Fricassee is a dish of French cuisine, and it is just a meat stew in sauce; fricassee is prepared from any kind of meat, including rabbit. It’s not difficult to prepare rabbit fricassee; as they say, the main thing is the right approach. It is better to choose a young rabbit, and, as the creator recommends, preference should be given to a female or a castrated male.

So, let's begin to learn the secrets of making fricassee. I used the back of a large specimen, it turned out to be an amazingly tasty dish for a small family celebration, it is recommended to serve it with wine used for the marinade and sauce. The wine you need is dry, snow-white or pink, preferably light, odorless.

How to cook “Rabbit fricassee” step by step with photos at home

To make fricassee you need to take rabbit, wine, melted butter and olive oil, onion, parsley, flour, spices, cream, lemon, egg, garlic, mustard, ground black pepper.

Wash the rabbit (it is better to soak it in cool water for 3 hours in advance), cut it into portions with bones, remove internal fat, if any.

Place the rabbit pieces in a saucepan, add salt and pepper.

Pour wine over the meat and marinate for at least 4 hours (preferably overnight (that is, in the dark) ).

Cover with a lid and place in the refrigerator.

The next day, place the meat in a colander (do not rinse) to drain off all the marinade.

Heat melted butter, add olive oil.

Bread the rabbit pieces in flour.

Fry the rabbit in batches in a frying pan until golden brown.

Place the fried rabbit pieces in a deep frying pan or cauldron.

Cut the onion into quarter rings.

Fry the onion until golden brown in the same pan where you fried the meat.

Rabbit fricassee with yolk sauce

For the fricassee recipe you will need:

• bunny – 1 pc. (about 2.5kg)
• flour - 3 tbsp.
• salt - to taste
• ground dark pepper - to taste
• vegetable oil for frying
• butter – 30g
• onions – 2 pcs.
• carrots – 1-2 pcs.
• sour cream – 5-6 tbsp.
• egg – 1 pc.
• rosemary (dried) – 1 sprig.

Recipe for making fricassee:

Carve the rabbit as described in this recipe. You can divide the rabbit carcass to make 2 dishes, and take only the lower half for fricassee. And from the top one - prepare a stew. Cut the rabbit parts into the smallest pieces as shown in the photo.

If you are confused by the smell of rabbit meat, then remove all the fat, put the meat in a saucepan, cover with cool water with a small amount of table vinegar and put in the refrigerator. Leave the rabbit like this for 1 hour.

Peel the vegetables. Chop the onion into half rings or quarter rings. Cut the peeled carrots into strips.

Dry the rabbit meat on a cardboard towel. Pour flour into a bowl or bag, add a little salt and ground dark pepper. Place meat in flour mixture and coat on all sides.

In a cauldron, saucepan or any other deep, thick-walled container, heat 2 tbsp. vegetable oil and fry the rabbit pieces on all sides until a crust forms. Then add a piece of butter to the meat and cook over low heat, stirring, for another 1-2 minutes. Transfer the fried meat to a plate and cover with foil to keep the meat warm.

Add a little vegetable oil to the dish in which the meat was fried, heat it up and add chopped onions and carrots to the oil. Fry over medium heat, stirring, until the vegetables are soft.

Return the rabbit meat to the pan with the fried vegetables, add salt, pepper and stir.

Then pour in hot water from the kettle or meat broth. The water should lightly cover the food.

Add sour cream, stir, place the pan on the stove and simmer over low heat under the lid for about 1 hour.

After an hour, transfer the contents of the pan (meat along with vegetables and the resulting sauce) onto an iron sieve placed over a bowl. Strain the sauce into a bowl and pour it back into the pan (the meat and vegetables remain on the sieve as before).

Separate the yolk from the white. Place the protein in the refrigerator and use it for another dish. In a small bowl, beat the yolk with a whisk.

Continuing to whisk, add a little of the sauce while it is still hot. Stir well

and pour into the rest of the sauce, continuing to whisk. The sauce is ready.

Return the sauce to the pan, add rosemary to taste and place the pan on the stove.

Boil the sauce, stirring with a whisk, until thickened and transfer the rabbit meat with vegetables to the pan. Stir and you can serve the rabbit fricassee to the table. Bon appetit!