Name: Rabbit fricassee
Cook time: 75 min
Total time: 75 min
Yield: 4
Cuisine: Ukrainian
Ingredients: Bay leaf large - 1 pcs.; Petiole celery - 1 pcs.; Leek (green part) - 2 pcs.; Parsley - 3 bunch; Thyme (thyme) - 3 bunch; Ground black pepper to taste; Salt to taste; Vegetable oil to taste; Cream 20% - optional to taste; Vegetable or ghee oil for frying - 2 tbsp; Flour - 2 tbsp; Garlic - 5 clove; Dry white wine - 200 ml; Broth (vegetable/chicken) - 300 ml; Leeks (white part) - 1 pcs.; Rabbit legs - 4 pcs.

Rabbit fricassee is a traditional dish of French cuisine, consisting of stewed meat in a white sauce. In the most classic version, the rabbit's carcass, with bones included, is cut into medium-sized pieces, lightly browned in butter until golden, sprinkled with flour, and stewed until done in broth or cream (sometimes both). The dish can be enhanced with the addition of fresh or frozen green peas, capers, and finely chopped mushrooms. Before serving, the fricassee is sprinkled with freshly ground black pepper.

Cut the leek (white part) into thin half rings. Chop the garlic with a knife, not too finely, but not too coarsely. Gather all the components of the bouquet garni by tying it with a string. Divide the rabbit legs into thigh and drumstick.

In a deep frying pan with a thick bottom, heat a little vegetable oil and some melted butter. Add leeks and sauté, stirring occasionally, for 5-7 minutes. Add garlic, cook for another 2 minutes.

Remove the finished sauté from the pan into a bowl. Add the remaining ghee to the pan and heat it. Fry the rabbit legs on both sides until golden brown.

Return the onion and garlic to the frying pan with the meat, sprinkle with flour and, stirring well, cook for 1-2 minutes. Pour in the wine, mix everything thoroughly. Cook over medium heat, stirring, until the wine has evaporated by half.

Pour the broth into the pan (all the liquid should cover the meat by half), add salt and pepper, and mix thoroughly. Add bouquet garni, reduce heat to slightly less than medium, cover and simmer for 40-60 minutes. Cooking time depends on the size of the legs and the quality of the meat.

If you want to give the dish a creamy taste, add cream 5 minutes before the end of cooking. Cook, stirring occasionally, over medium heat. Serve the rabbit fricassee hot with a side dish.

Rabbit fricassee

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Rabbit fricassee

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