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Roasted Rabbit With Cream & White Wine Gravy

  • 1/5
    Roasted Rabbit With Cream & White Wine Gravy
  • 2/5
    Using a sharp knife or cleaver, cut up the whole rabbit into 3 parts: front legs with ribcage, carcass, and back legs.
  • 3/5
    Cut each part in half so you total 6 pieces: two front legs (cut off the ribcage and save it for stock or discard), two carcass pieces, and two back legs. Generously salt and pepper each rabbit piece on all sides.
  • 4/5
    Brush the parts with Dijon mustard.
  • 5/5
    Brown the rabbit on both sides, about 1 minute per side.

Text, photos and food cooked by Michal Martinek

Jul 24, 2015

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Roasted Rabbit With Cream & White Wine Gravy

I hear you. Eating rabbit in the U.S. is still new and pretty controversial—“How could you? It’s a pet! It’s so cute!”—but I say, give it a try. I grew up in the Czech Republic, where it is as common—the other white meat!—as chicken or pork. In my family, we eat it often and in a variety of delicious forms: fried, roasted, in a stew or as a fricassee.

The meat is lean, low in cholesterol, and high in protein. It has a delicate taste, somewhat softer and sweeter than chicken, and it is really easy to cook with. Farm-raised rabbit (not to be confused with wild hare, which, though just as delicious, looks darker, tastes gamey and needs more cooking time) is available from good butchers, sometimes at farmers’ markets or online.

This recipe—simple and distinctly flavorful, thanks to the genius amalgamation of Dijon mustard, white wine and heavy cream—is from my Czech cousin Aleš. He’s a great cook and wine aficionado, and he based it on a classic French recipe. Serve it with rice, wide egg noodles or sliced baguette. 

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  1. Serves 4
  2. 1 rabbit (about 3 pounds)
  3. Salt
  4. Black pepper, freshly ground
  5. Dijon mustard
  6. 2 tablespoons vegetable oil
  7. ¾ cup white wine
  8. ½ cup heavy cream
  9. 1 tablespoon unbleached all-purpose flour

1

Using a sharp knife or cleaver, cut up the whole rabbit into 3 parts (reference the photos in this post): front legs with ribcage, carcass, and back legs. Cut each part in half so you total 6 pieces: two front legs (cut off the ribcage, which doesn’t have much meat, and save it for stock or discard), two carcass pieces, and two back legs.

2

Preheat the oven to 375 degrees. Generously salt and pepper each rabbit piece on all sides, and brush with Dijon mustard. Heat the oil in a large skillet over high heat. Brown the rabbit on both sides, about 1 minute per side. Transfer the meat to a medium-size rimmed baking sheet or casserole dish, and spread in one layer. Add the wine, cover with aluminum foil or a lid, and bake in the oven until soft, about 50–60 minutes. Remove the meat from the pan, cover and set aside.

3

Make the gravy. Put the pan over low heat. Scrape the bottom, and whisk in the heavy cream. Sprinkle in the flour and mix well. Increase the heat, and simmer until slightly reduced and thickened, about 1–2 minutes. Season with salt and black pepper to taste. Add more mustard and white wine, if you like. Serve the rabbit with the gravy and steamed white rice.

Comments


2 reader comments on Roasted Rabbit With Cream & White Wine Gravy.

Michal Martinek said:

Thanks Sue, hope it turns out well!

October 19 at 4:30 pm

Sue said:

Thanks for this recipe, my mother in law used to make something like this but a little different, I think your method is better and it will come out more delicious. I will print this out and show it to her.
Thank you,
Sue

October 19 at 3:23 pm

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