Rabbit fricassee - tender meat with fragrant sauce. The best recipes rabbit fricassee with cream, sour cream, milk

Rabbit fricassee - tender meat with fragrant sauce. The best recipes rabbit fricassee with cream, sour cream, milk

Rabbit fricassee is a meat stew with sauce. Due to the large number of spices and herbs, the dish turns out incredibly fragrant and tasty. Serve it with any side dish.

Rabbit fricassee - the basic principles of cooking

The carcass of the rabbit is thoroughly washed and dried with napkins. Then, using the hatchet, cut it into small pieces. Meat rubbed with a mixture of salt and pepper. Fry over moderate heat in butter until lightly ruddy.

The contents of the pan are sprinkled with flour, mixed and poured with wine. As soon as it starts to boil, pour in the broth. The wine should be white dry. Broth is used vegetable, chicken, or made from rabbit. At this stage, be sure to remove the foam. The dishes are covered and stewed.

In addition to meat, you will need mushrooms, onions, garlic and herbs. Vegetables and mushrooms are peeled, cut into thin slices and added to the meat raw or pre-fried. All season with spices and aromatic herbs. Meat is stewed on a minimum of fire for an hour. Cooking time depends on the age of the rabbit.

Then add sauce to the dish. It can be white, creamy, mustard, soy or tomato.

Regardless of the recipe and ingredients used, the cooking process is always the same.

Recipe 1. Classic rabbit fricassee


1.5 kg rabbit carcass;


300 ml semi-dry white wine;

dried ginger;

leek stem;


50 g butter;

300 ml of broth;


200 ml of heavy cream;

100 g of wheat flour.

Method of preparation

Rinse the carcass of the rabbit under a tap dab with a paper towel. Chop it up with a small ax.

Put the butter in a saucepan with a thick bottom and put on a small fire.

Rinse and chop the stem of the leek in circles. Peel and chop carrots for Korean salads. Put the vegetables in melted butter and lightly fry.

Dip the meat in flour and place it over the vegetables. Salt and season with spices to your taste. Stir and fry for another three minutes.

Pour all the wine, stir and simmer, without covering with a lid. When the alcohol has evaporated, pour in the broth and cream. Season with nutmeg and dried ginger. Stir and simmer over low heat until the rabbit is ready. Serve with a side dish of rice, vegetables or boiled pasta.

Recipe 2. Rabbit fricassee with green peas


rabbit carcass;


a piece of butter;

freshly ground pepper;

wheat flour - 50 g;

egg yolk;

liter of drinking water;

lemon juice - 5 ml;

rich cream - 150 ml;

green peas - 50 g;

150 grams of champignons.

Method of preparation

Divide the rabbit carcass into small pieces. Wash the meat and dry it, laying out on a paper towel. Separate the flesh from the bones. From bones you can make a tasty and healthy broth.

Melt the butter in a frying pan. Put the rabbit fillet in it and fry so that the pieces become white.

Sift flour into the pan and continue to fry for a couple of minutes, stirring constantly.

Gradually add the broth, stirring continuously to avoid lumps. Bring sauce over medium heat to the desired consistency. Add lemon juice, pepper and salt.

Add green peas to the pan. Stir. Rub the champignons with a damp cloth and cut into four. Spread to the meat. Tomit on low heat until the rabbit is ready. Remove from heat. Add yolk while stirring intensely.

Recipe 3. Rabbit Fricassee with Mustard and Thyme


onion head;

rabbit carcass;

black pepper;


Bay leaf;

wheat flour;

garlic - two slices;

olive oil - 100 ml;

Dijon mustard - 50 g;

white or rose wine - half a liter;

a few sprigs of fresh thyme.

Method of preparation

Wash the carcass of the rabbit under the tap. Dip with a tissue or paper towel. Chop the meat with a hatchet into portions.

Peel and wash the onion head, garlic and carrot. Chop the onion in thin quarters into rings, finely chop the garlic, and grate the carrots.

In a cauldron, heat the olive oil and put the chopped vegetables in it, except garlic. Mix flour with salt. Stir. Roll the rabbit into the mixture. Fry in a separate frying pan in olive oil until lightly browned. Transfer to the cauldron. Stir and pour the wine. Tomite on a small fire.

After 20 minutes, add thyme sprigs, bay leaves and mustard. Pepper it. Stir and simmer for about half an hour. If necessary, you can pour boiling water. Shortly before the end of cooking, remove the thyme sprigs and add the chopped garlic.

Recipe 4. Rabbit fricassee with liver


1.5 kg rabbit carcass;

two carnation buds;

rabbit liver;

sweet and black pepper peas;

red and green sweet peppers;

half a liter of broth;

three cloves of garlic;

Bay leaf;

chili peppers;

50 g of melted fat;

30 grams of wheat flour;


300 ml of drinking cream;

spices for white meat.

Method of preparation

Wash the carcass of the rabbit, dry it and chop it into small pieces. Everybody roll in flour.

Liver clean of veins and films. Rinse well. Cut into small pieces.

Pepper pods free from the stem, carefully clean the seeds and chop the vegetable flesh into thin strips.

Place the baked fat on the bottom of the meat plate. Put on a small fire. Clean garlic cloves, place on a chopping board and crush with a knife. Send them to fat, add cloves, peppercorns, bay leaf and salt.

Put the bunded rabbit pieces tightly in the bowl. Top with liver and multicolored strips of pepper.

Pour all the broth and cream. Lay out the peeled and notched chilli pod. Cover with a lid and send in an hour and a half in the oven. Cook at 190C.

Recipe 5. Rabbit and milk fricassee


300 ml of homemade milk;

rabbit carcass;


30 g of wheat flour;

oregano, cumin and basil;

two chicken eggs;

aromatic herbs;

Bay leaf;

half a lemon;

black pepper;

butter - half a pack;

table salt.

Method of preparation

Chop the rabbit carcass chop into large chunks. Heat vegetable oil in a pan and fry meat in it until the color changes.

Put the butter in a saucepan and melt it. Add flour and mix thoroughly so that no lumps remain. Put a bunch of parsley, basil and oregano.

Put the meat in a saucepan and cover with milk. Pepper, salt and season with spices. Stir and simmer over low heat for an hour and a half.

Beat two eggs into a deep plate. Squeeze the juice of half a lemon into them and shake it with a fork.

Shortly before the end of cooking, pour the egg mixture into the pot with the meat while stirring vigorously. Cook over low heat for another ten minutes. Serve with a side dish of boiled vegetables.

Recipe 6. Rabbit fricassee with sour cream


a rabbit carcass weighing approximately 1.5 kg;

Bay leaf;


onion head;

bell pepper;

three cloves of garlic;

80 g sour cream.

Method of preparation

Rinse the carcass of the rabbit, dry it with napkins and chop into portions.

Heat the pan with butter. Put the meat in it and fry until golden brown. Salt and turn over to the other side. Salt again. Roasted meat is transferred to a deep saucepan.

Carrot and onion head clean and wash. Onion chop thin half-rings. Carrots cut into circles.

Put the vegetables into the pan, where the rabbit was cooked, and lightly fry. We shift roasted vegetables in a saucepan with meat. Add sour cream and pour in water so that it completely covers the rabbit pieces. Simmer on low heat for about forty minutes. After half an hour, add chopped garlic and spices. Serve rabbit fricassee with boiled rice or mashed potatoes.

Rabbit Fricassee - Tips and Tricks

The main secret of delicious fricassee is good meat. Buy only steam or cooled rabbit. The meat should be pink without bruises and blemishes.

It is advisable to pre-marin a rabbit, which will give it a noble aroma and make the meat tender.

When frying, do not immediately put a lot of pieces on the pan, otherwise the meat will produce juice, and it will be stewed and not fried.

Turn the rabbit pieces only after they are covered with a ruddy crust.

Do not add wine to the dish if you plan to feed them.

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