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

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.

1/9

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
2/9

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
3/9

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

4/9

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
6/9

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
7/9

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%
9/9

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

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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

For this step

Remove the meat and sauté the vegetables

Add the stock and braise

For this step

Make the roux

For this step

Take out the meat

Pass through a sieve

For this step

Season to taste

For this step

Made it? Tell us how it went.

Rabbit in Cream Sauce, Flo's Way

Ingredients — what you'll need

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