This gourmet cream braised rabbit is always a hit with my family, friends, and even those who get a bit squeamish at the thought of eating a rabbit. Although it has lost a bit of popularity here in the United States in the past years, it is a very common and popular food all throughout Europe, especially France, Belgium, Spain and the United Kingdom. You’ve probably seen rabbit on the menu at a lot of fancy gourmet restaurants such as French Laundry in Napa Valley (which has 3 Michelin stars!!), The Marrow in New York City (restaurant of Top Chef winner Harold Dieterle), and The Kitchen by Wolfgang Puck. Rabbit meat tastes a lot like chicken but I find it to be even more tender, delicate, and delicious. If you like dark chicken meat, you will LOVE rabbit. I’ve had people that “don’t like rabbit meat” as well as vegetarians and very picky eaters who usually only eat chicken breast (*cough* like my children *cough*) try this recipe and ask for seconds! This one’s a winner all around.
*Here in the United States you can find a lot of local farmers that sell fresh rabbit meat for less than a supermarket but if you don’t know of any in your area, check out this directory for a list of grocery stores that DO carry rabbit meat.
Ingredients for Creamy Braised Rabbit:
1 5lb-6lb rabbit (mine was a little bigger)
salt & pepper
3 tablespoons avocado oil (or another high smoke point oil)
1/2 cup chicken broth
1/3 cup heavy whipping cream
1 onion, sliced in rings
Directions for Creamy Braised Rabbit:
Preheat oven to 350°.
Begin by cutting your rabbit into 10 or so proportionate sized pieces. (check out the video below for instructions on how to do this)
Pat dry with paper towels to absorb moisture and season each piece with salt and pepper or desired seasonings on both sides.
Heat 1.5 tablespoons of oil in the dutch oven over med-high heat.
Sear your rabbit pieces for about 4 minutes on each side or until you get a golden brown color. You will need to do this in 2 batches.
Place the seared rabbit pieces back into the dutch oven, add in the chicken broth, close the lid, and cook in 350° oven for 2 hours.
Remove dutch oven from the oven, add in cream and mix it with the chicken broth and juices that have accumulated in the pot.
Place the sliced onion rings in one even layer so they cover all the rabbit pieces. Close the lid and return to the oven to braise for an additional 30 minutes.
After cooking with the cream and onions, carefully remove the rabbit pieces from the pot, ensuring that they stay intact (because meat will easily fall off the bone) and top with onions and cream sauce from the pot before serving.
The meat from this creamy braised rabbit is just melt-in-your-mouth tender and very flavorful. If you’re a fan of herbs, you can add a sprig or two of rosemary or thyme while it’s cooking. But either way, it is the perfect meal when served with roasted rainbow carrots and fingerling potatoes or these fluffy rosemary rock salt roasted potatoes. And the leftovers (if you end up having any) are amazing as well! Try shredding the meat and using it to make some cheesy rabbit Quasadillas for lunch. Yum!
- 1 5lb rabbit (mine was a little bigger)
- Garlic Salt
- Johnny's seasoning
- 3 tablespoons avocado oil (or another high smoke point oil)
- 1/2 cup chicken broth
- 1/3 cup heavy whipping cream
- 1 onion, sliced in circles
- Preheat oven to 350°
- Begin by cutting your rabbit into 10 or so proportionate sized pieces
- Pat dry with paper towels to absorb moisture and season each piece with desired seasonings on both sides
- Heat 1.5 tablespoons oil in the dutch oven over med-high heat
- Sear rabbit pieces for about 4 minutes on each side or until you get a golden brown color (You will need to do this in 2 batches)
- Place seared rabbit pieces into the dutch oven, add in chicken broth, close lid, and cook in 350° oven for 2 hours.
- Remove dutch oven from oven, add in cream and mix it with the chicken broth and juices that have accumulated in the pot.
- Place sliced onion rings in one even layer so they cover all the rabbit pieces, close lid and return to oven to braise for an additional 30 minutes.
- Carefully remove the rabbit pieces from the pot, ensuring that they stay intact (because meat will easily fall of the bone), and top with onions and cream sauce from the pot before serving