Rabbit fricassee is a meat stew with sauce. Due to the large number of spices and herbs, the dish is incredibly aromatic and tasty. You can serve it with any side dish.
Rabbit fricassee - basic cooking principles
The rabbit carcass is thoroughly washed and dried with napkins. Then, using a hatchet, they cut it into small pieces. The meat is rubbed with a mixture of salt and pepper. Fry over moderate heat in butter until light brown.
The contents of the pan are sprinkled with flour, mixed and poured with wine. As soon as it starts to boil, pour the broth. The wine should be white dry. The broth is used vegetable, chicken, or cooked from a rabbit. At this stage, the foam must be removed. 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 in raw form, or pre-fried. All season with spices and aromatic herbs. Stew the meat over minimal heat for an hour. Cooking time depends on the age of the rabbit.
Then add the 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
Ingredients
1.5 kg rabbit carcass;
salt;
300 ml semi-dry white wine;
dried ginger;
stem of leek;
nutmeg;
50 g butter;
300 ml of broth;
carrot;
200 ml of heavy cream;
100 g of wheat flour.
Cooking method
Wash the rabbit carcass under a tap and soak it with a paper towel. Chop it with an hatchet into small pieces.
Put butter in a thick-bottomed pan and place on a small fire.
Rinse and chop the stalk of the leek. Peel and grind the carrots for Korean salads. Put the vegetables in melted butter and lightly fry.
Roll the meat in flour and add to the vegetables. Season with salt and season to your taste. Stir and fry for another three minutes.
Pour all the wine, stir and simmer without covering. When the alcohol has evaporated, pour in the broth and cream. Season with nutmeg and dried ginger. Stir and simmer until the bunny is ready. Serve with a side dish of rice, vegetables or boiled pasta.
Recipe 2. Rabbit fricassee with green peas
Ingredients
rabbit carcass;
salt;
a slice of butter;
freshly ground pepper;
wheat flour - 50 g;
egg yolk;
liter of drinking water;
lemon juice - 5 ml;
fat cream - 150 ml;
green peas - 50 g;
150 g of champignons.
Cooking method
Cut the rabbit carcass into small pieces. Rinse the meat and pat dry by laying it 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 pan. Put the rabbit fillet in it and sauté until the pieces are white.
Sift flour into a pan and continue to fry for a couple of minutes, stirring constantly.
Pour in the broth gradually, stirring continuously so that there are no lumps. Bring the sauce over medium heat to the desired consistency. Add lemon juice, pepper and salt.
Add green peas to the pan. Shuffle. Wipe the champignons with a damp cloth and cut into four parts. Put to the meat. Stew on low heat until the rabbit is ready. Remove from the stove. Add the yolk while stirring vigorously.
Recipe 3. Rabbit fricassee with mustard and thyme
Ingredients
onion head;
rabbit carcass;
black pepper;
carrot;
Bay leaf;
wheat flour;
garlic - two cloves;
olive oil - 100 ml;
Dijon mustard - 50 g;
white or pink wine - half a liter;
a few twigs of fresh thyme.
Cooking method
Wash the rabbit carcass under the tap. Dip with a napkin or paper towel. Chop the meat with a hatchet into portions.
Peel and wash the onion head, garlic and carrots. Chop the onion into thin quarter rings, chop the garlic finely, grate the carrots coarsely.
In a cauldron, heat olive oil and put chopped vegetables in it, except for garlic. Combine flour with salt. Shuffle. Roll rabbit pieces in the mixture. Fry in a separate pan in olive oil until light brown. Transfer to the cauldron. Stir and pour wine. Stew on low heat.
After 20 minutes, add thyme sprigs, bay leaves and mustard. Pepper. Stir and simmer for about another half hour. If necessary, you can add boiling water. Shortly before cooking, take out thyme sprigs and add chopped garlic.
Recipe 4. Rabbit fricassee with liver
Ingredients
1.5 kg rabbit carcass;
two buds of cloves;
rabbit liver;
allspice and black peas;
red and green pods of sweet pepper;
half a liter of broth;
three cloves of garlic;
Bay leaf;
chili pepper pod;
50 g of melted fat;
30 g of wheat flour;
salt;
300 ml of drinking cream;
spices for white meat.
Cooking method
Wash the rabbit carcass, dry it and chop it into small pieces. Roll in flour.
Clean the liver of veins and films. Rinse well. Cut into small pieces.
Free the pods of pepper from the stalk, carefully clean the seeds and chop the vegetable flesh into thin strips.
Put melted fat on the bottom of the ducklings. Put on a small fire. Peel the garlic, put it on a cutting board and crush it with a knife. Send them in fat, add cloves, peppercorns, bay leaf and salt.
Thoroughly lay out the breaded rabbit pieces in the ducklings. Lay out the liver and colored stripes of pepper on top.
Pour in all the broth and cream. Put peeled and notched chili peppers. Cover and put in the oven for an hour and a half. Cook at 190 ° C.
Recipe 5. Rabbit fricassee with milk
Ingredients
300 ml of homemade milk;
rabbit carcass;
parsley greens;
30 g of wheat flour;
oregano, caraway and basil;
two chicken eggs;
aromatic herbs;
Bay leaf;
half a lemon;
black pepper;
butter - half a pack;
table salt.
Cooking method
Chop the washed rabbit carcass in large pieces. Heat the vegetable oil in a pan and fry the meat in it until the color changes.
Put butter in a saucepan and melt it. Add flour and mix thoroughly so that no lumps remain. Lay out a bunch of parsley, basil and oregano.
Transfer the meat to the pan and pour milk. Pepper, salt and season with spices. Stir and simmer for an hour and a half.
Beat two eggs into a deep plate. Squeeze the juice of half a lemon in them and shake with a fork.
Shortly before the end of cooking, pour the egg mixture into a pan with 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
Ingredients
a rabbit carcass weighing approximately 1.5 kg;
Bay leaf;
carrot;
onion head;
peppercorns;
three cloves of garlic;
80 g of sour cream.
Cooking method
Rinse the rabbit’s carcass, dry it with napkins and chop in portions.
We heat the pan with oil. We spread the meat in it and fry until golden brown. Salt and turn to the other side. Salt again. Put the fried meat in a deep stewpan.
We clean the carrot and onion head and wash it. We chop the onion with thin half rings. Cut the carrots into circles.
We spread the vegetables in the pan where the rabbit was cooked, and lightly fry. We shift the fried vegetables into a stewpan with meat. Add sour cream and pour in the water so that it completely covers the pieces of the rabbit. 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. Only buy steam or chilled rabbit meat. The meat should be pink in color without bruising or blemishes.
It is advisable to pre-marinate the rabbit, which will give it a noble aroma and make the meat tender.
When frying, do not immediately put a lot of slices into the pan, otherwise the meat will release juice and it will be stewed, not fried.
Turn the pieces of the rabbit only after they are covered with a golden brown.
Do not add wine to the dish if you plan to feed the baby.
