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Rabbit stewed in cream in a cauldron

Rabbit Braised in Cream in a Dutch Oven

Rabbit is a great, lean meat for anyone watching their diet. This recipe is a good choice for people dealing with high cholesterol, since rabbit meat is famously low in it. That makes it a good pick for dieters and kids alike.

The Patricks channel

Recipe author

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Composition / ingredients

Servings:

Rabbit

Potatoes

Onion

600

Sunflower oil

200

Butter

100

Heavy cream

500

Button mushrooms

600

Rosemary

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 10 g

Fats 50 % 15 g

Carbohydrates 17 % 5 g

180 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Before you start cooking, prep the ingredients. Cut the rabbit, peeled potatoes, and mushrooms into large pieces — large chunks are just right for cooking in a Dutch oven.
Step 2:

Pour 200 ml of sunflower oil into the pot and heat it over high heat until very hot. Add the rabbit — the larger pieces first, then the smaller ones. Sear the rabbit until golden, then add the mushrooms and onion, season with salt and pepper, and fry everything until nicely browned.
Step 3:

Before adding the cream, turn the heat down to a gentle simmer. Pour in the cream and add a couple of sprigs of rosemary. If you add cream to a rapidly boiling pot, it will curdle. Stir everything and let it braise for 15-20 minutes.
Step 4:

Before serving, chop some parsley or dill and sprinkle it on top. Enjoy!

This recipe is perfect for anyone who likes to head out of town on the weekend and cook something tasty for the family. If you're not a fan of rabbit, you can easily swap in another meat — turkey is an ideal substitute, and I've tried it more than once. If you don't have rosemary on hand, thyme works too, though don't forget that rosemary gives the dish an unmistakable woodsy aroma. The amounts here are scaled for a 12-quart pot. There are special stovetop pots made for gas ranges, so you can make this at home just as easily. Cream is naturally rich; you can swap in sour cream, which won't change the flavor much but will make the dish lighter. For cooking in a big pot, sear the rabbit (and everything else) in large pieces — it looks nicer when the finished dish is served. This recipe is great for anyone short on time: within about an hour, while you're setting the table, it cooks with hardly any fuss.