in France

Rabbit in cream sauce à la Gabi

updated

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Ingredients for 4 servings:

  • 1 rabbit, ready to cook, quartered
  • 4 medium-sized onions, finely chopped
  • 250 g fresh mushrooms, finely sliced
  • 100 g butter
  • 250 ml cream
  • Salt
  • Black pepper, freshly ground
  • lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Heat the butter in a large pot and brown the salted and peppered rabbit pieces on all sides. Add the mushrooms and onions, pour in a little water, and simmer covered over low heat (young rabbits for about 1 to 1.5 hours; older rabbits for about 1.5 hours or more). Remove the meat and vegetables and keep warm on a preheated platter. Pour the cream into the sauce, season with salt, pepper, and lemon juice, reduce slightly, and pour over the meat to serve. Serve with mashed potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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