Rabbit Stewed in Cream with Leeks, Celery, and Mushrooms
Main Dishes • European
Description
To enhance the delicate aroma of rabbit, mushrooms, and cream, you can add another ingredient—pieces of bacon—during the vegetable frying stage, and add a bay leaf during the stewing stage.
Ingredients
- Rabbit 1 piece
- White Part of Leek 1 piece
- Celery stalk 1 bunch
- Morels 10 oz
- Cream 22% 0 qt
- Coarse Salt a pinch
- Ground Black Pepper a pinch
- Wheat Flour 5 tablespoons
- Vegetable Oil 5 tablespoons
Step-by-Step Guide
Step 1
Cut the young rabbit into small portion-sized pieces. Season with salt and pepper, then coat in flour.
Step 2
Fry the pieces one by one in a large skillet with vegetable (or preferably a mix of vegetable and butter) oil until a nice crust forms. Set aside.
Step 3
In the same skillet, quickly sauté the chopped celery, then add the leek, followed by the large pieces of mushrooms.
Step 4
In a large pot, combine the rabbit and sautéed vegetables, pour in the cream, gently stir, and bring to a boil. Reduce the heat to low and cover for an hour, stirring occasionally.
Step 5
Before serving, sprinkle with freshly ground black pepper.
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