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Cooking
Rabbit in Cream Sauce, Flo's Way
· 4 servings
Cut up the rabbit
It's best to work with a rabbit that's already cut into pieces. I divided mine into five pieces: two from the front legs, two from the back legs, and one saddle. If you prefer nice meaty thighs only, you can usually buy individual portions at the shop and get 4 thighs instead.
Prepare and brown the meat
Rinse the meat, pat it dry and season with salt. Heat oil in a large pot and brown the rabbit pieces on all sides.
Dice the root vegetables
Dice the onion and the root vegetables. 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 sauté briskly for about five minutes. Add the onion and cook until golden.
Add 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 together a roux from butter and flour, and set it aside until the meat is done.
Remove the meat
Take the tender meat out and put it back into the small pot where it rested earlier — ideally while the pot is still warm. Pour the roux into the pot with the vegetables and stir thoroughly. Simmer for about 15 minutes.
Pass through a sieve
Now take a fine sieve and push the simmered vegetables and roux through it, so the sauce becomes beautifully smooth and silky. Simmer for another five minutes. Finally, stir in the cream and just gently warm it through.
Season to taste
You can finish by adjusting the seasoning with a splash of warmed vinegar and a little sugar, depending on how you like your sauce. Serve with dumplings, gnocchi or pasta.