🍲 Rabbit Fricassee (Fricassée de Lapin)

Servings: 4
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients:

• 2½ to 3 lbs rabbit (cut into 6–8 pieces)

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup mushrooms (white or cremini), sliced

• 1 cup dry white wine

• ½ cup chicken broth

• ¾ cup heavy cream

• 1 tablespoon Dijon mustard (optional, but adds depth)

• 1 teaspoon fresh thyme (or ½ tsp dried)

• 1 bay leaf

• Salt and black pepper, to taste

• Chopped parsley (for garnish)

Instructions:

1. Season and brown the rabbit:
   Pat rabbit pieces dry and season with salt and pepper. In a large Dutch oven or deep skillet, heat olive oil and butter over medium heat. Brown rabbit on all sides in batches. Set aside.

2. Sauté aromatics:
   In the same pan, add the chopped onion and sauté for 2–3 minutes. Add garlic and mushrooms, cooking until mushrooms are golden and soft.

3. Deglaze and simmer:
   Pour in white wine and scrape up any browned bits from the bottom of the pan. Let simmer 3–4 minutes. Return rabbit to the pan.

4. Add broth and herbs:
   Stir in chicken broth, thyme, and bay leaf. Reduce heat, cover, and simmer gently for 35–40 minutes until the rabbit is fork-tender.

5. Finish with cream and mustard:
   Uncover the pan, stir in cream and Dijon mustard (if using), and let simmer uncovered for another 10–15 minutes until the sauce thickens slightly.

6. Serve:
   Remove bay leaf. Taste and adjust seasoning. Serve with crusty bread, rice, or buttered noodles, and garnish with chopped parsley.