Name: Classic Rabbit in Creamy Sauce
Prep time: 20 min
Cook time: 125 min
Total time: 150 min
Yield: 4
Cuisine: Czech
Ingredients: 10 gram Unsalted Butter; 3 gram Granulated Sugar; 10 gram Black Pepper; 1 piece Domestic Rabbit; 10 gram Salt; 500 milliliter Chicken Broth (clear); 250 gram Celeriac; 5 gram Fermented Vinegar; 350 gram Pasta; 5 gram Fresh Thyme; 20 gram Granulated Sugar; 10 gram All-purpose wheat flour; 20 milliliter Olive Oil; 1 piece Yellow Onion; 2 piece Carrot; 200 milliliter Whipping Cream 33%; 1 piece Parsley root

Step-by-step method

Let’s cook

At a glance

You're creating a stunning cream sauce dish that takes about two and a half hours from start to finish. The most time-consuming part is braising the rabbit until it's tender (around 90 minutes), but the payoff is worth it – you'll end up with a silky, luxurious sauce that comes from sieving the vegetables and roux before finishing it with cream.

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Cut up the rabbit

It's best to work with a rabbit that's already been cut into pieces. I divided mine into five parts: two from the front legs, two from the back legs, and one saddle. If you prefer just nice meaty legs, you can usually buy them separately at the shop – go for 4 legs.

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1 piece
Domestic Rabbit
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Prepare and brown the meat

Rinse the meat, pat it dry and season with salt. Heat some oil in a large pot and brown the rabbit pieces on all sides.

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10 gram
Salt

10 gram
Black Pepper

20 milliliter
Olive Oil
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Dice the root vegetables

Cut the onion and root vegetables into small cubes. Keep the onion separate and mix the root vegetables together.

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1 piece
Yellow Onion

2 piece
Carrot

1 piece
Parsley root

250 gram
Celeriac

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Remove the meat and sauté the vegetables

Take the browned meat out of the pot and set it aside in a smaller pot, covered with a lid. Add the root vegetables to the hot oil and fry them briskly for about five minutes. Add the onion and sauté until golden.
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Add the stock and braise

Sprinkle in the sugar and let it caramelise briefly, then pour in the stock. Return the meat to the vegetables, add the thyme, cover with a lid and braise until tender. This will take about an hour to an hour and a half.

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20 gram
Granulated Sugar

500 milliliter
Chicken Broth (clear)

5 gram
Fresh Thyme
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Make the roux

Mix butter and flour into a roux and set it aside until the meat is done.

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10 gram
Unsalted Butter

10 gram
All-purpose wheat flour
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Take out the meat

Transfer the tender meat back into the small pot it rested in earlier – ideally while it's still warm. Stir the roux into the pot with the vegetables, mixing thoroughly, and simmer for about 15 minutes.
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Pass through a sieve

Push the simmered vegetables and roux through a fine sieve to give the sauce a beautifully smooth, silky texture. Simmer for another five minutes, then stir in the cream and just warm it through gently.

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200 milliliter
Whipping Cream 33%
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Season to taste

You can finish the sauce with a splash of warmed vinegar and a little sugar, adjusting to your taste. Serve with dumplings, gnocchi or pasta.

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5 gram
Fermented Vinegar

3 gram
Granulated Sugar

350 gram
Pasta

Step-by-step method

At a glance

Cut up the rabbit

For this step

Prepare and brown the meat

For this step

Dice the root vegetables

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Remove the meat and sauté the vegetables

Add the stock and braise

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Make the roux

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Take out the meat

Pass through a sieve

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Season to taste

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Rabbit in Cream Sauce, Flo's Way

Ingredients — what you'll need

About this recipe

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