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Rabbit fricassee in wine sauce
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Rabbit fricassee in wine sauce

40 min4 serv.19 февр. 2026 г.

Description

The recipe won't take much time. I tried to prepare this classic rabbit fricassee in wine sauce following all the rules of French cuisine. It turned out delicious, but next time I'll add less broth and more cream to make the dish more delicate. However, it's a matter of personal preference. Do try it yourself. Serve hot.

Instructions

  1. 1

    Step 1

    Step 1

    1. Boil the rabbit in 500 ml of water with bay leaf, pepper, one carrot, and onion. Salt to taste and cook until done. Strain the broth (do not discard!) and let the rabbit cool, then finely chop it.

  2. 2

    Step 2

    Step 2

    2. Let's make the sauce. Melt the butter in a skillet, add flour. When the flour turns golden, pour in the wine and wait until it boils. Then add the cream and lemon juice. Add spices to taste.

  3. 3

    Step 3

    Step 3

    3. Finally, pour the beaten egg yolk into the boiling sauce in a thin stream. Stir constantly to prevent curdling. Then add the peas, rabbit, and sliced carrots. Immediately pour in the rabbit broth. Add spices to taste.

  4. 4

    Step 4

    Step 4

    4. Simmer together for several minutes. Once the sauce has boiled and thickened, the dish is ready to serve!