Chef's Rabbit
Submitted by sdelco
Pan-seared rabbit braised with crispy bacon, mushrooms, and onions in rich beef stock, then finished with a velvety sour cream sauce. Rustic game cooking at its finest.
YIELD
2 servingsPREP
20 minCOOK
35 minREADY
1 hrsIf you’ve ever wanted to cook rabbit but didn’t know where to start, this is your recipe.
The method is straightforward: brown the rabbit alongside smoky bacon, toss in onions and mushrooms, then let beef stock (or veal stock if you can get it) do the heavy lifting in a hot oven.
What comes out is fork-tender meat with deep, savory flavor that’ll make you wonder why rabbit isn’t on your table every week.
The sour cream sauce at the end pulls it all together with a tangy richness that coats every bite.
Pro Tips
- This recipe works beautifully with pheasant if rabbit isn’t available at your butcher.
- Ask your butcher to break down the rabbit into serving pieces for even cooking.
- Veal stock gives a more refined, silky sauce, but beef stock works just fine.
- Don’t skip the flour dredge. It helps build a golden crust and thickens the braising liquid.
Variations
- Swap the sour cream for crème fraîche for a slightly lighter, tangier finish.
- Add a splash of white wine when deglazing for extra depth.
- Toss in fresh thyme or rosemary sprigs before roasting for a more herbaceous flavor.
Ingredients
Directions
Season meat with salt and white pepper and dredge with flour.
In hot skillet, cook bacon pieces about half way.
Add rabbit and/or pheasant and brown on both sides.
Add onions and sauté with meat. Add mushrooms.
Pour beef stock over all and put in preheated oven at 450℉ (230℃) for 30 minutes, or until meat is done.
Take meat out. Whip sour cream into remaining pan juices and pour over meat.
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