Rabbit fricassee is a timeless dish enjoyed across Europe and beyond. It’s a rustic yet elegant way to prepare rabbit, featuring tender meat simmered in a creamy white wine and herb sauce. If you’ve never cooked rabbit before, this is one of the best introductions—it’s hearty, flavorful, and surprisingly simple to make.
Ingredients
This recipe serves 4–6 people. You can scale up depending on the size of your rabbit or the number of guests.
- 1 whole rabbit (about 2–3 lbs), cut into pieces
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 cup mushrooms, sliced
- 1 cup dry white wine
- 3 cups chicken stock
- 1 bay leaf
- 1 sprig fresh thyme (or 1 teaspoon dried)
- 1 cup heavy cream (or crème fraîche)
- 2 tablespoons flour (for thickening)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prep the Rabbit: Pat rabbit pieces dry with paper towels. Season with salt and pepper, then lightly dust with flour.
- Sear the Meat: Heat olive oil or butter in a large skillet or Dutch oven. Brown rabbit pieces on all sides until golden. Remove and set aside.
- Sauté Vegetables: In the same pot, add onion, carrots, celery, and garlic. Cook until softened, about 5 minutes. Add mushrooms and cook another 3 minutes.
- Deglaze: Pour in the white wine, scraping up browned bits from the bottom of the pot. Let it simmer for 2 minutes.
- Simmer: Return rabbit to the pot. Add chicken stock, bay leaf, and thyme. Cover and simmer gently on low heat for 45–60 minutes, until the rabbit is tender.
- Finish the Sauce: Remove rabbit pieces and set aside. Stir in cream and whisk in 1–2 tablespoons flour if you want a thicker sauce. Simmer until sauce is smooth and slightly thickened.
- Combine: Return rabbit to the pot, coating pieces with sauce. Cook for another 5 minutes.
- Serve: Garnish with parsley and serve hot with mashed potatoes, rice, or crusty bread.
Tips for the Perfect Rabbit Fricassee
- If you can, marinate the rabbit overnight in white wine, garlic, and herbs for extra flavor.
- For a lighter version, substitute half the cream with milk or broth.
- For a rustic touch, add root vegetables like parsnips or turnips to the simmering broth.
- Always cook rabbit gently on low heat to prevent the meat from becoming tough.
Serving Suggestions
Rabbit fricassee pairs wonderfully with:
- Mashed potatoes
- Butter noodles
- Steamed rice
- Fresh green beans or asparagus
- Crusty French bread to mop up the sauce
Frequently Asked Questions
What does rabbit taste like?
Rabbit has a mild flavor similar to chicken but slightly richer and leaner. It easily absorbs the flavors of herbs and sauces.
Can I substitute chicken for rabbit in this recipe?
Yes. Chicken thighs or drumsticks work as an easy substitute if rabbit is unavailable.
Do I need to marinate the rabbit before cooking?
Not required, but marinating overnight in wine and herbs adds depth of flavor.
Is rabbit meat healthy?
Yes. Rabbit is lean, high in protein, and low in fat, making it a healthy alternative to chicken or pork.
Conclusion
This rabbit fricassee recipe is a classic dish that highlights rabbit’s delicate flavor while delivering a hearty, creamy sauce. Perfect for family dinners or special occasions, it’s a recipe worth adding to your rotation if you enjoy rustic European cuisine.
💡 Pro Tip: If you raise your own rabbits for meat, housing is just as important as cooking. Use the free
Rabbit Cage Size Calculator to make sure your rabbits are raised in healthy, spacious enclosures before they make it to the table.