Rabbit Fricassée with Mushrooms

Rabbit Fricassée with Mushrooms
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Rabbit Fricassée with Mushrooms is a classic French comfort dish—rustic, refined, and full of depth. Tender rabbit is gently braised in white wine and stock, enriched with cream, aromatics, and sautéed mushrooms. Think of it as a countryside version of coq au vin blanc, but lighter and more delicate.

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Yields4 Servings
Prep Time25 minsCook Time1 hr 15 minsTotal Time1 hr 40 mins
For the Rabbit
 1 whole rabbit, cut into 6–8 pieces (ask your butcher if needed)
 Salt & freshly ground black pepper
 2 tbsp flour, for dusting
 2 tbsp unsalted butter
 1 tbsp olive oil
For the Braise
 1 medium onion, finely chopped
 2 cloves garlic, minced
 1 small leek, white part only, sliced (optional but traditional)
 1 cup white mushrooms or a mix (e.g., cremini, oyster), sliced
 ½ cup dry white wine (Sauvignon Blanc or Chardonnay)
 1 ½ cups chicken or rabbit stock
 1 small bay leaf
 2 sprigs thyme
 ½ cup heavy cream
 1 tsp Dijon mustard (optional)
 Fresh parsley, for garnish
Prep the Rabbit
1

  1. Pat rabbit pieces dry. Season with salt and pepper, then dust lightly with flour.

  2. In a large Dutch oven or deep sauté pan, melt 1 tbsp butter + olive oil over medium heat.

  3. Brown the rabbit pieces in batches, 3–4 minutes per side. Set aside on a plate.

Sauté the Aromatics
2

  1. Add the remaining butter to the pan.

  2. Sauté onion, leek, and garlic for 5 minutes until softened.

  3. Add mushrooms and cook until browned and their moisture evaporates, ~5–7 minutes.

Deglaze & Braise
3

  1. Pour in the white wine, scraping up browned bits. Simmer 2–3 minutes.

  2. Return rabbit to the pan. Add stock, bay leaf, and thyme.

  3. Bring to a simmer, cover, and braise gently over low heat for 45–55 minutes, or until the rabbit is tender and easily pulls from the bone.

Finish the Sauce
4

  1. Remove the lid and rabbit pieces.

  2. Raise heat and reduce the liquid slightly, about 5–7 minutes.

  3. Stir in cream and optional Dijon mustard, simmer for 2–3 minutes.

  4. Return rabbit to the sauce and heat through.

  5. Taste and adjust seasoning with salt and pepper.

Serve
5

  • Plate rabbit over a bed of buttered noodles, polenta, or mashed potatoes.

  • Spoon sauce generously over top.

  • Garnish with chopped parsley and serve hot.

Serving Suggestions
6

  • Sides:

    • Herb mashed potatoes

    • Buttered egg noodles

    • Roasted carrots or braised greens

  • Wine pairing:

    • White Burgundy, Pinot Blanc, or a dry Chenin Blanc

    • Rustic red like Gamay or Loire Valley Cabernet Franc

Variations
7

  • Add a splash of vermouth or Calvados to the wine for depth

  • Swap cream for crème fraîche or a splash of sour cream

  • Use chicken thighs if rabbit is hard to find (still delicious!)

Ingredients

For the Rabbit
 1 whole rabbit, cut into 6–8 pieces (ask your butcher if needed)
 Salt & freshly ground black pepper
 2 tbsp flour, for dusting
 2 tbsp unsalted butter
 1 tbsp olive oil
For the Braise
 1 medium onion, finely chopped
 2 cloves garlic, minced
 1 small leek, white part only, sliced (optional but traditional)
 1 cup white mushrooms or a mix (e.g., cremini, oyster), sliced
 ½ cup dry white wine (Sauvignon Blanc or Chardonnay)
 1 ½ cups chicken or rabbit stock
 1 small bay leaf
 2 sprigs thyme
 ½ cup heavy cream
 1 tsp Dijon mustard (optional)
 Fresh parsley, for garnish
Rabbit Fricassée with Mushrooms
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