📝 About This Recipe
This classic French farmhouse stew is the epitome of rustic elegance, featuring tender rabbit braised in a velvety white wine and crème fraîche sauce. Unlike a dark ragout, this 'fricassée' bridges the gap between a sauté and a stew, preserving the delicate, lean flavor of the game meat while infusing it with aromatic herbs and earthy mushrooms. It is a timeless dish that transforms simple, high-quality ingredients into a sophisticated masterpiece perfect for a cozy Sunday dinner.
🥗 Ingredients
The Rabbit and Sear
- 2.5 - 3 pounds Whole rabbit (jointed into 6-8 pieces)
- 1/2 cup All-purpose flour (seasoned with salt and pepper)
- 3 tablespoons Unsalted butter (high quality)
- 1 tablespoon Extra virgin olive oil (to prevent butter from burning)
Aromatics and Braising Liquid
- 4 large Shallots (finely minced)
- 3 Garlic cloves (smashed and minced)
- 1 cup Dry white wine (such as Sauvignon Blanc or Chardonnay)
- 2 cups Chicken or Rabbit stock (low sodium, preferably homemade)
- 4 sprigs Fresh thyme (tied with kitchen twine)
- 1 Bay leaf (fresh or dried)
The Finish
- 8 ounces Cremini or Chanterelle mushrooms (cleaned and quartered)
- 1/2 cup Crème fraîche (at room temperature)
- 1 large Egg yolk (to enrich the sauce)
- 1 teaspoon Lemon juice (for brightness)
- 2 tablespoons Fresh tarragon (chopped)
👨🍳 Instructions
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1
Pat the rabbit pieces dry with paper towels; moisture is the enemy of a good sear. Dredge each piece lightly in the seasoned flour, shaking off any excess.
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2
In a large heavy-bottomed Dutch oven, melt the butter with the olive oil over medium-high heat until the foam subsides.
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3
Working in batches to avoid crowding, brown the rabbit pieces for 3-4 minutes per side until golden. Remove to a plate and set aside.
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4
Lower the heat to medium. Add the quartered mushrooms to the same pot, adding a touch more oil if needed. Sauté until browned and their liquid has evaporated, about 6 minutes. Remove and set aside with the rabbit.
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5
Add the minced shallots to the pot. Cook for 2-3 minutes until translucent and soft, scraping up the browned bits (fond) from the bottom of the pan.
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6
Stir in the garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
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7
Pour in the white wine to deglaze the pan. Let it simmer and reduce by half, which concentrates the flavor and cooks off the raw alcohol bite.
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8
Return the rabbit pieces (but not the mushrooms yet) to the pot along with any accumulated juices. Pour in the stock until the rabbit is two-thirds submerged.
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9
Add the thyme sprigs and bay leaf. Bring to a gentle simmer, then turn the heat to low, cover tightly, and braise for 45-50 minutes until the meat is tender but not falling off the bone.
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10
Add the sautéed mushrooms back into the pot during the last 10 minutes of cooking.
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11
In a small bowl, whisk together the crème fraîche and the egg yolk. This is called a 'liaison' and will thicken and enrich the sauce.
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12
Remove the rabbit and mushrooms to a warm serving platter. Discard the herb sprigs.
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13
Temper the crème fraîche mixture by whisking in a ladleful of the hot braising liquid, then pour the mixture back into the pot. Stir constantly over low heat for 2 minutes—do not let it boil or the egg will scramble.
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14
Stir in the lemon juice and half of the fresh tarragon. Taste and adjust seasoning with salt and white pepper.
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15
Pour the silky sauce over the rabbit and garnish with the remaining tarragon before serving immediately.
💡 Chef's Tips
Always bring your rabbit to room temperature for 20 minutes before cooking to ensure even searing. If you cannot find rabbit, this exact method works beautifully with a high-quality organic chicken. Use white pepper instead of black pepper in the final sauce to maintain the pristine, creamy aesthetic of the fricassée. Be careful not to boil the sauce once the egg yolk and crème fraîche are added, as the sauce will break and lose its velvety texture. If the sauce is too thin after braising, remove the meat and reduce the liquid by a third before adding the cream liaison.
🍽️ Serving Suggestions
Serve over wide egg noodles or buttered tagliatelle to soak up every drop of the cream sauce. A side of steamed haricots verts with toasted almonds provides a crisp, fresh contrast to the rich stew. Pair with the same dry white wine used in the cooking, such as a crisp Chablis or a dry Chenin Blanc. Crusty French baguette is essential for cleaning the plate of the remaining sauce. A simple green salad with a sharp Dijon vinaigrette helps cleanse the palate between bites.