Entrée: France – Blanquette De Lapin (Rabbit Fricassee)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

1 whole rabbit, about 2.5 lb (1.1 kg), cut into pieces
Salt and pepper to taste
3 tbsp (45 ml) butter (or butter + oil)
5 oz / 150 g mushrooms, sliced
1 shallot or small onion, finely chopped
2 / 3 cup (150 ml) dry white wine
1 1 / 4 cups (300 ml) chicken stock
1 bay leaf and a few sprigs of thyme
2 egg yolks and 1 / 3 cup (100 ml) cream (for liaison) OR 1 / 3 cup (100 ml) crème fraîche
Fresh parsley, chopped
Lemon wedges (optional)

Instructions

1. Season rabbit and brown in butter over medium-high heat; remove and set aside. Sauté mushrooms until browned; remove.
2. Add shallot and cook until translucent. Deglaze with white wine and reduce slightly.
3. Return rabbit and mushrooms to pan; add stock, bay and thyme. Cover and simmer gently for 35–45 minutes until rabbit is tender.
4. Remove rabbit pieces and keep warm. Discard bay/thyme. For liaison: temper egg yolks by whisking a ladle of hot braising liquid into them, then stir back into pan with cream off the heat, warming gently until thickened (do not boil). Alternatively stir in crème fraîche and warm through.
5. Return rabbit to sauce to coat, finish with chopped parsley and a squeeze of lemon if desired. Serve with rice, potatoes or crusty bread.

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