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.
Pat rabbit pieces dry. Season with salt and pepper, then dust lightly with flour.
In a large Dutch oven or deep sauté pan, melt 1 tbsp butter + olive oil over medium heat.
Brown the rabbit pieces in batches, 3–4 minutes per side. Set aside on a plate.
Add the remaining butter to the pan.
Sauté onion, leek, and garlic for 5 minutes until softened.
Add mushrooms and cook until browned and their moisture evaporates, ~5–7 minutes.
Pour in the white wine, scraping up browned bits. Simmer 2–3 minutes.
Return rabbit to the pan. Add stock, bay leaf, and thyme.
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.
Remove the lid and rabbit pieces.
Raise heat and reduce the liquid slightly, about 5–7 minutes.
Stir in cream and optional Dijon mustard, simmer for 2–3 minutes.
Return rabbit to the sauce and heat through.
Taste and adjust seasoning with salt and pepper.
Plate rabbit over a bed of buttered noodles, polenta, or mashed potatoes.
Spoon sauce generously over top.
Garnish with chopped parsley and serve hot.
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
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!)
4 servings