Menu Enter a recipe name, ingredient, keyword...

Rabbit in Riesling


Rate this recipe 4.5/5 (16 Votes)


  • 4 lbs rabbit
  • - 3.5 tbsp stick of butter (divided)
  • - 3 shallots
  • - 2 tablespoons flour
  • - scant 1/2 cup Riesling
  • - 8 oz button mushrooms
  • - 1 tablespoon of vinegar
  • - 1/4 lemon
  • - 8 oz sour cream
  • - Bouquet garni
  • - Salt and pepper


Servings 4
Level of difficulty Easy
Preparation time 30mins
Cooking time 120mins
Cost Budget Friendly


Step 1

Chop the shallots. Heat 3 tbsp butter in a large casserole. Drop in the pieces of meat. Let them cook on all sides. Add the shallots and sprinkle with flour. Mix well.

Step 2

Pour the Riesling, vinegar and water so the liquid comes up around the meat. Add the bouquet garni. Cover and simmer 2 hours.

Step 3

Meanwhile: Take out the mushrooms and wash. Cut into strips and fry in a little butter.

Step 4

Remove the rabbit pieces and keep warm in a serving dish. Put the pan back on the heat and boil the sauce for 10 minutes. It will reduce by one third.

Step 5

Add mushrooms and cream. Boil again. Add the meat and finish with a dash of lemon juice to "boost" the sauce.

Step 6


You'll also love

Review this recipe

Rabbit with maroilles cheese Rabbit with Pastis Liqueur