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Rabbit Fricassee in Wine Sauce

Braised rabbit in a stunning sauce — delicious and elegant! Rabbit fricassee in wine sauce is a French classic. There are many ways to make it, but slow braising is what makes the meat so tender and silky.

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Rabbit fricassee in wine sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 42 % 14 g
Fats 52 % 17 g
Carbohydrates 6 % 2 g
188 kcal
GI: 100 / 0 / 0
  • A sauce of cream, mustard, and shallots gives the finished dish a real depth of flavor — worthy of a restaurant-worthy holiday table. It may look like a difficult dish to make, but it isn't; anyone can handle it.
  • First things first: cut the rabbit into serving pieces (thaw it beforehand if it was frozen). In a large bowl, salt the meat and toss it well so every piece is seasoned. Let it sit at room temperature for 30–45 minutes to take on the salt. Heat a little oil in a large skillet and sear all the rabbit pieces. It's important that the pieces brown on every side and don't touch each other in the pan. If there's too much meat for the skillet, sear it in batches. Before searing, pat each piece dry with a towel to remove excess moisture and salt. Once all the rabbit is seared, set it in a bowl and start the sauce. Wash the shallots, pat them dry, and chop them finely. Sauté the shallots in the same pan you used for the rabbit. After a few minutes, once they've softened, add the wine, stir with a spatula, and simmer over low heat for 5 minutes. Stir in the mustard and thyme, pour in the water, and bring to a boil. Add salt if needed. Return the rabbit pieces to the pan, making sure each one is evenly coated in sauce. Cover and simmer over the lowest heat for 45 minutes — that's the time it takes for the meat to turn soft, tender, and practically falling off the bone. When the meat is fully done, lift it out onto a plate. Add the cream and parsley to the remaining sauce, raise the heat a bit, and simmer until it reduces by half and thickens. Spoon the sauce over the rabbit, sprinkle with parsley, and serve hot. This dish pairs perfectly with red wine and a crusty white loaf.
  • Enjoy!

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Rabbit meat (sliced) - 188  kcal/100g
  • Fried rabbit - 241  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • White wine - 78  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Shallots - 72  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Dijon mustard - 143  kcal/100g

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