Fricassee of Rabbit

Fricassee of Rabbit
How to make, main course, rabbit

Fricassee of Rabbit

Fricassee is French term that goes back to the 13th century; meaning to fry in butter, then braise in liquid. Rabbit is what comes to mind when one thinks of fricassee, mostly because of Bugs Bunny cartoons; but poultry and veal can also be used. This recipe is less complex than it looks, but requires a little prep time.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Course: Main Course
Cuisine: French
Keyword: French, how to make, main course, rabbit
Servings: 4
Author: Alex Gorgos

Ingredients

  • 1/4 lb bacon diced
  • 2 tbsp butter
  • 1/4 cup shallots diced
  • 1 large carrot small dice
  • 1 rib celery small dice
  • 1 cup white mushrooms sliced
  • 4 garlic cloves sliced
  • 1 rabbit cut into 8 pieces
  • 1/2 cup flour
  • 1 1/2 cups white wine
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions

  • Sauté the bacon in a large deep pan until crispy. Remove from the pan and save the fat.
    How to make, main course, rabbit
  • Add 2 tbsp of butter to the pan over medium heat. Sauté the carrots, celery, shallots, and mushrooms for 8 minutes.
    How to make, main course, rabbit
  • Add in the garlic and cook for a minute. Remove the vegetables from the pan.
    How to make, main course, rabbit
  • Dredge the rabbit pieces in the flour.
    How to make, main course, rabbit
  • Add the bacon fat back into the pan. Add in the rabbit pieces.
    How to make, main course, rabbit
  • Brown on all sides for 12 minutes.
    How to make, main course, rabbit
  • Add the vegetables back into the pan. Pour in the white wine. Season with salt.
    how to make, main course, rabbit
  • Cover and simmer over low heat for 1 hour.
    How to make, main course, rabbit
  • Add the sautéed bacon over the rabbit.
    How to make, main course, rabbit
How to make, main course, rabbit
Serve the rabbit with mashed potatoes, spooning over the sauce.