Rabbit in cream sauce

Name: Rabbit in cream sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Rabbit (about 1,3 kg) prepared ready to cook; 100 g streaky smoked bacon; 1 Onion; 1 Garlic clove; 50 g Butter; 1 TABLESPOON Flour; 200 ml very dry Burgundy white wine; 3 TABLESPOONS good wine vinegar; 7-10 Tbsp freshly grated nutmeg; 2 Egg Yolk; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper from the mill; 1 Stiel glatte Petersilie

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Rabbit (about 1,3 kg) prepared ready to cook
100 g streaky smoked bacon
1 Onion
1 Garlic clove
50 g Butter
1 TABLESPOON Flour
200 ml very dry Burgundy white wine
3 TABLESPOONS good wine vinegar
7-10 Tbsp freshly grated nutmeg
2 Egg Yolk
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper from the mill
1 Stiel glatte Petersilie

Directions

1
Wash the rabbit and divide into 8 portions. Roughly dice the bacon. Peel onion and garlic. Finely dice onion. Melt butter in a large casserole, fry rabbit pieces all around.
2
Add bacon and brown for a few minutes. Sprinkle with flour, wine, vinegar and 1/8 litre of water. Add onion and nutmeg. Press the garlic through a garlic press. Season with salt and pepper. Cook in a covered pot for about 1 hour. Wash parsley, dab dry, put something aside for garnishing. Pluck the rest of the parsley leaves from the stalks and cut into fine strips. Arrange the meat on a preheated plate and keep warm. Whisk egg yolk and cream, thicken sauce with it.
3
Wash parsley, dab dry, put something aside for garnishing. Pluck the rest of the parsley leaves from the stalks and cut into fine strips. Arrange the meat on a preheated plate and keep warm. Whisk egg yolk and cream, thicken sauce with it. Pour sauce over the meat. Sprinkle with parsley and garnish. Serve with bread