Rabbit Stewed in Cream with Leeks, Celery, and Mushrooms

⏳ Time

1 hour 15 minutes

🥕 Ingredients

🍽️ Servings

Description

To enhance the delicate aroma of rabbit, mushrooms, and cream, you can add another ingredient—pieces of bacon—during the vegetable frying stage, and add a bay leaf during the stewing stage.

Ingredients

Rabbit - 1 piece
White Part of Leek - 1 piece
Celery stalk - 1 bunch
Morels - 10.6 oz
Cream 22% - 1 qt
Coarse Salt - a pinch
Ground Black Pepper - a pinch
Wheat Flour - 5 tablespoons
Vegetable Oil - 5 tablespoons

Step by Step guide

Step 1

Cut the young rabbit into small portion-sized pieces. Season with salt and pepper, then coat in flour.

Step 2

Fry the pieces one by one in a large skillet with vegetable (or preferably a mix of vegetable and butter) oil until a nice crust forms. Set aside.

Step 3

In the same skillet, quickly sauté the chopped celery, then add the leek, followed by the large pieces of mushrooms.

Step 4

In a large pot, combine the rabbit and sautéed vegetables, pour in the cream, gently stir, and bring to a boil. Reduce the heat to low and cover for an hour, stirring occasionally.