This is a modified version of a recipe from one blogger, with three adjustments to suit my taste: rich homemade cream instead of sour cream, half the amount of carrots, and extra rosemary. The result is tender meat with a delectable sauce. As a side dish, I made creamy polenta with Parmesan (though mashed potatoes with blue cheese would also work well). Any leftovers can be deboned, mixed with the sauce, and repurposed as a quick pasta topping.
Rabbit is most commonly prepared in cream, with tomatoes, or in wine. The creamy version is the most tender and has a cozy, wintery feel. With tomatoes, it takes on a French flair. If you’re unsure about the rabbit’s quality (e.g., if it’s been frozen or is older), marinate it for 1–2 hours in dry white wine beforehand.
- 1 bottle of white dry wine (optional)
- 1 rabbit (1.7-2 kg)
- 2 white sweet bulbs
- 2 small carrots
- 2 garlic cloves
- 200 ml rich homemade cream
- olive oil
- salt
- pepper
- 6–7 sprigs of rosemary
If buying the rabbit at a market, ask to have it cut into serving-sized pieces, which makes handling it at home much easier. Sear the rabbit pieces in a preheated heavy-bottomed pot (or ceramic casserole) with olive oil until golden brown.
Chop the onions and add them to the rabbit. Sauté for 5–6 minutes. Grate the carrots on a coarse grater and add them to the pot as well. Pour in the cream, season with salt and pepper, and add the crushed garlic cloves and rosemary (whole sprigs or just the leaves). Add enough hot water to cover 2/3 of the rabbit, cover with a lid, and simmer for 1 hour.
After 30 minutes, check the pot, add more water if necessary, and adjust the salt. Cover again and let the rabbit finish cooking for the remaining 30 minutes.
While the rabbit cooks, prepare the side dish. I chose polenta enriched with leftover cream and a handful of grated Parmesan, creating a rich and creamy accompaniment.
If buying the rabbit at a market, ask to have it cut into serving-sized pieces, which makes handling it at home much easier. Sear the rabbit pieces in a preheated heavy-bottomed pot (or ceramic casserole) with olive oil until golden brown.
Chop the onions and add them to the rabbit. Sauté for 5–6 minutes. Grate the carrots on a coarse grater and add them to the pot as well. Pour in the cream, season with salt and pepper, and add the crushed garlic cloves and rosemary (whole sprigs or just the leaves). Add enough hot water to cover 2/3 of the rabbit, cover with a lid, and simmer for 1 hour.
After 30 minutes, check the pot, add more water if necessary, and adjust the salt. Cover again and let the rabbit finish cooking for the remaining 30 minutes.
While the rabbit cooks, prepare the side dish. I chose polenta enriched with leftover cream and a handful of grated Parmesan, creating a rich and creamy accompaniment.
