Entree: Luxembourg – National Cuisine – Huesenziwwi (Luxembourgish braised rabbit stew with bacon, white wine, and mustard-cream sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 1 whole rabbit, cut into serving pieces, approx. 2.5 lb (1.1 kg) usable meat
- 4 oz (115 g) smoked bacon or pancetta, diced
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) butter
- 2 medium onions, sliced, about 10 oz (300 g)
- 2 cloves garlic, minced
- 3 tbsp (24 g) all-purpose flour
- 1 cup (240 ml) dry white wine
- 1 1/2 cups (360 ml) chicken or veal broth
- 6 crushed juniper berries
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 bay leaf
- 2 tbsp (30 g) Dijon mustard
- 1/2 cup (120 ml) heavy cream
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish

Instructions

1. Pat rabbit pieces dry and season lightly with salt and pepper. In a large heavy skillet or Dutch oven, heat 2 tbsp (30 ml) vegetable oil over medium-high heat and brown rabbit pieces in batches until golden on all sides; transfer to a plate.
2. Add diced bacon to the same pot and cook until fat renders and pieces begin to crisp, about 4–5 minutes; remove excess fat if necessary, leaving about 1 tbsp (15 ml) in the pan.
3. Add 2 tbsp (30 g) butter and sliced onions to the pot and cook over medium heat until soft and lightly caramelized, about 8–10 minutes; add minced garlic in the last minute.
4. Sprinkle 3 tbsp (24 g) flour over the onions and bacon, stir to coat and cook 1–2 minutes to remove raw flour taste.
5. Deglaze with 1 cup (240 ml) dry white wine, scraping browned bits from the bottom. Return rabbit pieces to the pot and pour in 1 1/2 cups (360 ml) broth to come about halfway up the meat.
6. Add crushed juniper berries, thyme, and bay leaf. Bring to a gentle simmer, cover partially, and braise over low heat or in a 325°F (160°C) oven for 45–60 minutes until rabbit is tender and cooked through.
7. Remove rabbit pieces to a warm plate. Strain sauce if you prefer a smooth finish or leave rustic; return sauce to the pot and bring to a gentle simmer.
8. Whisk in 2 tbsp (30 g) Dijon mustard and 1/2 cup (120 ml) heavy cream; simmer 3–5 minutes to thicken slightly. Adjust seasoning with salt and pepper.
9. Return rabbit pieces to the sauce to warm through briefly. Serve hot, garnished with chopped parsley and accompanied by boiled potatoes or spaetzle.