Rabbit in White Sauce with Potatoes and Green Beans

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

It may seem that this recipe is very long and difficult, and that you need a mountain of dishes for cooking, but that's not the case - almost everything can be done simultaneously, so the cooking process will take about 1.5 hours. The result is worth all the effort - the rabbit turns out incredibly delicious! I specified a fairly large amount of rabbit and potatoes, just wanted to leave some for the next day)) But for one serving, one leg and 3 potatoes will be enough. I indicated 8 servings based on 1 leg per serving. As for the sauce, there was a lot left, and I was initially upset - what to do with it? But it was so tasty that the next day we warmed it up in the microwave and ate it, just dipping bread into it))

Ingredients

Rabbit Legs - 2 lbs
Salad Potatoes - 17.6 oz
Chinese green beans - 14.1 oz
Pitted olives - 1 can
Dry White Wine - 8 fl oz
Cream 22% - 3 fl oz
Thyme - 3 sprigs
Spanish onions - 1 piece
Garlic - 3 cloves
Celery stalk - 2 stalks
White Pepper (whole) - to taste
Ocean salt - to taste
Wheat Flour - 3.5 oz
Olive Oil - 6 tablespoons
Chopped Sage Leaves - 4 tablespoons

Step by Step guide

Step 1

Thaw the rabbit if you bought it frozen, or simply rinse it with plain water and dry it with a paper towel if it was sold chilled. It's great if the rabbit was sold already cut into portion-sized pieces. I specified legs in the ingredients because I used them for the recipe, but you can use any parts of the rabbit for cooking. At the same time, put a large pot of water on high heat. Take the cream out of the refrigerator.

Step 2

Wash the potatoes without peeling them, place them in the boiling water you prepared earlier, and let them cook for 20 minutes. In a deep skillet, heat 2 tablespoons of olive oil. Dice the onion, crush the garlic using a garlic press, and cut the celery stalks into large cubes. Dredge the rabbit pieces in flour placed in a deep dry bowl, and season with salt to taste.

Step 3

Sauté the onion, garlic, and celery in 2 tablespoons of olive oil, then add the rabbit to the vegetable mixture, frying until golden brown on both sides, which will take about 15 minutes, as the meat will release liquid during cooking, so the frying process will smoothly transition into stewing. If you need more oil, add another 2 tablespoons. Add 2-3 sprigs of fresh thyme to the pan and sauté with the vegetables and meat. I simply wrote thyme in the ingredients—just in case you don't have fresh, you can use dried thyme, which also gives a wonderful aroma. Once all the meat is browned, remove it from the skillet and set it aside. My slow cooker couldn't fit all the pieces at once, so I fried 2 pieces at a time.

Step 4

Into the oil left from frying the meat, pour in a glass of dry white wine, and here are a few important points—don’t lean over the skillet and lower the heat if possible, because the wine will start to sizzle and may splash oil. After about 10 seconds, increase the heat again and wait until the wine reduces by half—this will be visible by the decrease in liquid volume. After reducing, pour in all the cream, stir, and simmer for 5 minutes, then add 2 tablespoons of the flour left from dredging, mix, add ground white pepper to taste, then place the rabbit pieces back in, cover with a lid, and here's a small clarification—if you have a slow cooker, close the lid and set it to the mode you usually use for stewing meat; if you have a skillet with a lid, cover it and simmer on medium heat for exactly 40 minutes, and then check for tenderness—if it's still tough, simmer for another 10 minutes, but I think it will be ready in an hour.

Step 5

Don’t forget about the potatoes! After 20 minutes, check for tenderness by piercing a potato with a fork—if it’s soft, it’s ready. Drain the water and let the potatoes cool. Put water on high heat for the beans, and when it boils, add the green beans and cook for exactly 3 minutes! It’s necessary for them to remain bright and crunchy. After 2 minutes and 50 seconds, start draining the water, then place the beans in ice water to stop the cooking process.

Step 6

Cut the cooled potatoes into quarters without peeling them, heat 2 tablespoons of olive oil in a skillet, add the potatoes, and fry until golden brown while still in their skins. Drain the liquid from the can of olives and chop them coarsely. It’s better to drain the brine into a container because you can add about 30 ml to the rabbit sauce for extra zest. To warm the beans, you can toss them into the skillet after the potatoes and leave them on low heat for a few minutes.

Step 7

Remove the cooked rabbit from the sauce, arrange it on serving plates, drizzle with the white sauce, place the potatoes and green beans alongside, and sprinkle with coarsely chopped olives and parsley.