Preparing rabbit fricassee in wine sauce is not too difficult - it will take about 1 hour, so start creating it ahead of time so that you can feed your family by the appointed time. It is not necessary to use a whole rabbit carcass; you can create a dish from the hind or front legs, or from the dorsal part. I have two front paws, so I will cook fricassee from them with the addition of rose wine. It is better to purchase homemade wine, or rather from those who create it at home.

To ensure that rabbit meat has a soft taste, it is recommended to fry it for about 5 minutes until golden brown, and then boil for another 40 minutes. The sauce is created at the very end so that the flavor of the wine does not evaporate. The onion in the recipe plays only a taste role, so it is added at the beginning of cooking. By the end of cooking, the onion has completely boiled down. Since rabbit meat does not have its own distinct aroma, I recommend adding ground dried thyme and a couple of cloves of garlic.

Many chefs prepare fricassee with mushrooms or other ingredients - this is purely according to your wishes, but remember that you don’t need to add a lot of vegetables to fricassee!

So, prepare the above ingredients and let's start cooking!

Rinse the meat thoroughly and cut off the veins and films. Cut into small pieces.

Place wheat flour on a plate and dip the pieces of meat into it on all sides.

Melt about 100 g of butter in a cauldron, fry the meat in oil until golden brown - 2-3 minutes on each side over medium heat.

Clear onions remove the husks, wash and cut into half rings. Add to the cauldron, stir and fry for another minute.

Pour in hot water, add bay leaves and simmer for about 40 minutes over medium heat, covering the container with a lid.

When almost all the liquid has evaporated, pour the wine into the container. Rinse and grind green onions, pour into the cauldron along with salt, ground black pepper and thyme. Add the remaining butter. Press the peeled garlic cloves. Stir gently and simmer on low heat for about 10 minutes without a lid.

Serve the finished rabbit fricassee in wine sauce hot with boiled rice or potatoes.

Have a nice day!

Please your loved one with something unusual festive dish very simple. Prepare him some rabbit in wine sauce.

Well-stewed tender rabbit meat will simply melt in your mouth, and a spicy wine sauce will further reveal the taste of the dish. Rich in flavor, rabbit is very juicy thanks to pre-frying of the meat.

• Recipe posted: Alexander Lozier
• Preparation: 10 minutes
• Cooking: 30 minutes
• Preparation: 40 minutes
• Calorie content: 180 kcal per 100 g

What are the ingredients for rabbit fricassee with wine sauce?

• 3 laurel leaves
• ground pepper mixture
• 2 ½ cups chicken broth
• onion head
• 1 ½ cups dry red wine
• small carcass of an adult rabbit
• 30 ml chilled olive oil
• 20 g butter 75% fat
• 40 g sifted wheat flour

Tender fricassee of rabbit in wine sauce - a recipe for amateurs

1. Wash the rabbit carcass. Divide it into pieces and carefully cut off the meat. In a heated frying pan, greased with butter, fry the slices of meat.

2. Fill with strained broth. Add spices and bay leaf. Instead of broth, you can use regular mineral or purified water.

3. Simmer the rabbit meat until the meat becomes very soft.

5. Meanwhile, grease a separate frying pan with olive oil. On it, fry the onion, chopped into half rings, until evenly golden brown.

6. Add sifted flour, red wine, and ground pepper to the onion. We combine the wine sauce with our fricassee and leave it under the closed lid. Boiled potatoes are perfect as a side dish.

Fricassee is a dish of French cuisine and, despite the fact that the name means “all sorts of things” in translation, such a dish is worthy of the most refined tables. The subtleties of cooking fricassee lie not in the choice of meat, but in the method of preparing it. Therefore, for the recipe you can take any product from chicken to lamb, but today we will prepare rabbit fricassee.

Many recipes in French cuisine originated from simple peasant customs. So, in France, poor families prepared dishes from homemade game with white sauce. The meat turned out very tender and tasty.

Game was present on the tables of not only peasant families, but also military men and wealthy nobles. One day, his personal chef prepared a chicken dish with the interesting name “Fricasse” for Napoleon himself. At first, the ruler refused to try the game and even threatened to fire the one who prepared such a dish for him. But having tasted it, he immediately included fricassee on the menu of the emperor and his court nobility.

Today the French dish is especially popular. Essentially, it is a meat stew made from white meat. This is not necessarily poultry, but also rabbit and even fish.

The most important thing in a recipe is the cooking method and gravy.

The classic recipe calls for white sauce, but today fricassee is prepared with mustard, tomato and other fillings.

Classic recipe

Fricassee in wine sauce is a hearty meat stew with a delicate gravy. The recipe uses herbs and spices, which give the dish an amazing taste and aroma.

Ingredients for a rabbit carcass weighing up to 1.5 kg:

• 320 ml broth;
• 320 ml light semi-dry wine;
• 215 ml cream (heavy);
• half a cup of flour;
• carrot;
• 55 g ghee;
• nutmeg, ginger;
• leek.

Cooking method:

1. Chop the rabbit carcass into pieces.
2. Melt the butter in a thick-bottomed saucepan and fry the leek rings and grated orange root vegetable in it.
3. Bread the meat in flour and add it to the vegetables, season with salt and fry for three minutes.
4. Afterwards, pour in alcoholic drink and simmer the food until the wine evaporates. Then pour in the broth and cream, add dry ginger and a little nutmeg.
5. Simmer the dish until the rabbit is completely cooked.

With added mushrooms

Today, fricassee is not just meat, but an exquisite dish with the addition of a variety of ingredients. So, the dish can even be stewed with mushrooms. For the recipe you will also need the carcass of an adult rabbit.

Ingredients:

• 0.3 kg champignons;
• large onion;
• one and a half glasses of red wine and broth;
• three tablespoons each of olive and ghee oil;
• a teaspoon of salt and pepper;
• one and a half spoons of flour;
• three bay leaves.

Cooking method:

1. Pour olive oil into a deep saucepan and add melted oil. We begin to fry the pieces of meat until golden. It is advisable to overcook the meat in portions to achieve the desired crust.
2. As soon as the meat is finished frying, sprinkle it with flour and quickly mix. Add chopped mushrooms and chopped onions. If you bought small champignons, then cut them into four parts, if large, then chop them into plates.
3. Pour in the broth with wine and add spices. It is better to crush the bay leaf in a mortar along with pepper.
4. Simmer fricassee for 1.5 hours. Ready dish We recommend serving with rice.

Cooking with bell pepper

Fricassee with bell pepper can be prepared not only for a family dinner, but also included in the menu festive table. By the way, you can bake fricassee in the oven - the dish will turn out more healthy and appetizing in appearance. For the recipe we also take a rabbit carcass.

Ingredients:

• two onions;
• large sweet pepper fruit;
• 385 ml cream;
• 110 g hard cheese;
• spoon of mayonnaise;
• spices.

Cooking method:

1. Sprinkle the rabbit pieces with spices, season with oil and leave for 15 minutes.
2. We make a sauce from mayonnaise and cream; if desired, add seasonings to it, for example, ground paprika.
3. Place onion rings in the mold, rabbit pieces on top, then a layer of sweet pepper rings. Pour the sauce over everything and put it in the oven for an hour (temperature – 180 °C).
4. 15 minutes before cooking, sprinkle the rabbit with cheese and increase the heat to 200 °C.

Rabbit fricassee with vegetables

Rabbit meat is ideal for fricassee. Thanks to the sauce, the meat turns out very soft and juicy. For the recipe, we will take a carcass weighing up to one kilogram.

Ingredients:

• two onions;
• carrot;
• six prunes;
• spoon of flour;
• spices, Provençal herbs;
• three bay leaves.

Cooking method:

1. Pour oil into a saucepan, heat and sauté chopped onions and carrots in it. As soon as the vegetables turn golden, place them in a bowl.
2. In the same oil, fry the rabbit pieces until golden brown, then return the vegetables, sprinkle the food with flour and pour in 300 ml of water.
3. Add pieces of prunes, bay leaves, spices and herbs. Simmer the dish for 50 minutes.

In creamy sauce

Rabbit meat and cream is perfect combination products. If you like a lot of gravy, then use milk that is not too rich. For flavor, be sure to add herbs, especially thyme.

Ingredients:

• rabbit carcass;
• one onion and one carrot each;
• three cloves of garlic;
• 155 ml cream;
• spices, herbs.

Cooking method:

1. If you bought an older rabbit, it is better to pre-soak it in water, since such individuals often have a specific smell.
2. Mix flour with spices and herbs. We cut the carcass into pieces and bread each piece in flour. We send the preparations to fry in a pan with a thick bottom (you can use a cauldron) until golden brown.
3. As soon as the meat is covered with a crust, add chopped onions and carrots and continue to fry until the vegetables are fully cooked.
4. Pour in the cream. You can put a bay leaf. Simmer the dish for an hour.

French cuisine dish for a slow cooker

The method of preparing fricassee involves pre-frying the ingredients and then stewing them.

Therefore, you can easily make such a dish in a slow cooker. This fricassee will turn out even tastier, because in such a kitchen appliance the dish will not be stewed, but simmered.

Ingredients for one rabbit carcass:

• 480 g mushrooms;
• 225 g green peas;
• 225 ml each of broth and light dry wine;
• 110 ml cream;
• spoon of melted butter;
• three tablespoons of flour;
• garlic clove;
• teaspoon thyme;
• bay leaf, spices, parsley;
• bulb.

Cooking method:

1. Roll the rabbit pieces in a mixture of flour, salt and pepper. Place oil in the bowl of the appliance and fry the pieces.
2. As soon as the rabbit is browned, add chopped garlic, parsley and onion. We also add thyme (it’s better to take a fresh leaf) and bay leaf, add a little lemon zest, pour in wine and broth.
3. Turn on the device to the “Extinguishing” mode and set the timer for one hour.
4. After 40 minutes, add the champignon slices, after another 10 minutes add green peas and pour in the cream. If the sauce turns out too liquid, then add flour, but no more than a spoon.
5. Serve the finished fricassee with mashed potatoes and herbs.

With sour cream dressing

A rabbit dish can be prepared not only with cream, but also with sour cream. It also turns out tasty, juicy and appetizing.

Ingredients for a rabbit carcass weighing up to 2.5 kg:

• 1.5 cups sour cream;
• two tablespoons of flour;
• two glasses of broth;
• three chicken yolks;
• salt, three bay leaves;
• three tablespoons of melted butter.

Cooking method:

1. Bread the rabbit pieces in flour and fry in a frying pan. For frying, you can immediately use ghee and vegetable oil.
2. Place the golden pieces of meat into a cauldron along with butter and add broth. As soon as the contents of the cauldron boil, add spices and salt. Simmer for 1.5 hours.
3. Beat sour cream with egg yolks. As soon as the meat is ready, add the sauce, heat the food for ten minutes (no need to boil) and remove from the heat.

This dish came to us straight from France. Fricassee is a white meat stew. Chicken or rabbit is suitable as meat, but there are exceptions, and you can find beef or pork in its composition. This recipe rabbit stew was prepared by me after reading a lot of information on the Internet and is as close as possible to the original. Whether I succeeded in this, I cannot say for sure, since I have never been to France. But I can say unequivocally that it is very tasty and unusual.

Ingredients

To prepare rabbit fricassee we will need:

2 rabbit legs;
400 g champignons;
150 g broth;
150 g cream 33%;
100 g dry white wine;
2 egg yolks;
3 tbsp. l. ghee;
bouquet of herbs (sage, thyme, parsley stems, bay leaf);
salt, white pepper.

Cooking steps

Cut the mushrooms into strips (see photo) and fry in a frying pan in which the rabbit was fried.

Keep in the sauce for 5 minutes and serve our rabbit fricassee, prepared according to this wonderful recipe, to the table. Rice is served as a side dish for fricassee in France. And you rely on your taste preferences and mood.

Bon appetit!

This rabbit fricassee recipe is ideal for a festive table when guests arrive. Why? Firstly, because the rabbit is cut into small pieces, the meat is completely separated from the bones, which means that no one at the table will have to chew the bones - the task, you understand, is not aesthetically pleasing, some of the guests may be embarrassed and awkward to do it . Secondly, the recipe has a long preparatory part, and a rather short pre-serving part, i.e. Most operations can be done in advance.

Necessary ingredients for 4 servings of rabbit fricassee: one small rabbit, 50 g. butter, 2 tbsp. flour, 150 ml heavy cream, 1 egg yolk and 1 tsp. up to a couple of tbsp. lemon juice. Seasonings - salt and ground pepper. If you want, you can make bone broth from the skeleton of the same rabbit from which you will make fricassee.

By the way, rabbit meat makes a delicious dietary broth, rich in flavor and not greasy. This will require a liter of water, but then you will still have some broth left; not all of it will go into the fricassee. If there is no such desire, take 250-400 ml of ready-made light broth (chicken, turkey, veal, or even vegetable, as long as it’s not dark). Additional ingredients - you can take 50-150 g. champignons and/or the same amount of fresh green peas.

We cut the rabbit into pieces that can actually be put on a fork one by one.

If you decide to cook the broth yourself, then fill the bones with water to cover, bring to a boil, turn off the heat and cook the unsalted broth for about an hour. There is also no need to overuse seasonings.

Actually, cooking fricassee begins with frying pieces of rabbit meat over medium heat. butter. You can pre-melt the butter, but do not heat the pan. The meat should only be allowed to set over the entire surface, turning from pink to white, but not truly fried.

After this, the meat is sprinkled with flour, rolled in it and fried for another couple of minutes. What are we doing? We are, in fact, making a roux thickener - we brew flour in butter and meat juice.

When the roux has stuck together (but before it dries out and begins to brown), we begin to slowly add the broth and carefully stir the resulting sauce each time so that there are no lumps. Fire - medium. Bring the sauce to the consistency you like, season lemon juice, salt, pepper, taste.

If you are using mushrooms and peas, you can now add them and the cream. Simmer the fricassee over medium or low heat until the rabbit and mushrooms are cooked (10-15 minutes).

Most last step- turn off the heat, wait until the sauce stops boiling and gurgling and quickly, quickly stir the yolk into the whole thing, giving the dish the final gloss.

Anyone who has dealt with thickening with yolk knows that the process is insidious - if too high temperature or stirring slowly, the yolk tends to curl and ruin the whole thing. So, to all those who are afraid to get involved with this procedure, I’ll tell you a secret: with this procedure for preparing fricassee, it can be neglected. We've already thickened the roux with a little cream. Without the yolk, the taste will be a little simpler, the appearance will be less brilliant, the color will be paler, and the consistency will be less creamy, but if your guests are not notorious gourmets, then no one will notice anything.

Serve the rabbit fricassee hot.