Rabbit in Cream Sauce, Flo's Way
·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.
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.
Dice the root vegetables
Cut the onion and root vegetables into small cubes. Keep the onion separate and mix the root vegetables together.
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.
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.
Make the roux
Mix butter and flour into a roux and set it aside until the meat is done.
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.
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.
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.
