Entree: Germany – Kaninchenfrikassee (Rabbit Fricassee) (Creamy German-style rabbit fricassee with mushrooms and vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 1 whole rabbit, approx. 2.5 lb (1.1 kg) total, jointed
- 4 cups (960 ml) chicken stock or water with stock base
- 6 oz (170 g) mushrooms, sliced
- 1 cup (130 g) carrots, diced
- 1 cup (150 g) celery, diced
- 1 cup (240 g) onions, diced
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) heavy cream
- 2 egg yolks
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (6 g) chopped fresh parsley
- Salt and white pepper, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place jointed rabbit pieces in a large pot and add enough chicken stock to just cover (about 4 cups (960 ml)). Bring to a gentle simmer and poach partially covered until just cooked and tender, about 30–40 minutes. Remove rabbit and reserve poaching liquid; keep rabbit warm.  
2. In a skillet, melt 3 tbsp (45 ml) butter and sauté diced onions, carrots, and celery until softened, about 8 minutes. Add sliced mushrooms and cook until they release their liquid and begin to brown. Sprinkle 2 tbsp (16 g) flour over vegetables and cook 1–2 minutes.  
3. Deglaze with 1/2 cup (120 ml) dry white wine, then slowly add 2 cups (480 ml) reserved poaching liquid, whisking to a smooth sauce. Simmer until slightly thickened, about 5–7 minutes.  
4. In a small bowl whisk together 2 egg yolks and 1/2 cup (120 ml) heavy cream; temper the liaison by slowly adding a few tablespoons of hot sauce to the yolk-cream mixture while whisking, then stir the tempered mixture back into the skillet over very low heat until sauce thickens—do not boil. Stir in 1 tbsp (15 ml) lemon juice and adjust seasoning with salt and white pepper.  
5. Return rabbit pieces to the skillet to warm in the sauce for a few minutes. Sprinkle with 2 tbsp (6 g) chopped fresh parsley and serve immediately with boiled potatoes, rice, or spaetzle.

1. Place jointed rabbit pieces in a large pot and add enough chicken stock to just cover (about 4 cups / 960 ml). Bring to a gentle simmer and poach partially covered until just cooked and tender, about 30–40 minutes. Remove rabbit and reserve poaching liquid; keep rabbit warm.  
2. In a skillet, melt 3 tbsp (45 ml) butter and sauté diced onions, carrots, and celery until softened, about 8 minutes. Add sliced mushrooms and cook until they release their liquid and begin to brown. Sprinkle 2 tbsp (16 g) flour over vegetables and cook 1–2 minutes.  
3. Deglaze with 1/2 cup (120 ml) dry white wine, then slowly add 2 cups (480 ml) reserved poaching liquid, whisking to a smooth sauce. Simmer until slightly thickened, about 5–7 minutes.  
4. In a small bowl whisk together 2 egg yolks and 1/2 cup (120 ml) heavy cream; temper the liaison by slowly adding a few tablespoons of hot sauce to the yolk-cream mixture while whisking, then stir the tempered mixture back into the skillet over very low heat until sauce thickens—do not boil. Stir in 1 tbsp (15 ml) lemon juice and adjust seasoning with salt and white pepper.  
5. Return rabbit pieces to the skillet to warm in the sauce for a few minutes. Sprinkle with 2 tbsp (6 g) chopped fresh parsley and serve immediately with boiled potatoes, rice, or spaetzle.