Rabbit fricassee

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


1.5 kg (3 lb 5 oz) rabbit

60 g (2¼ oz) clarified butter

200 g (7 oz) button mushrooms

125 ml (4 fl oz/½ cup) white wine

125 ml (4 fl oz/½ cup) chicken stock

1 bouquet garni

4 tablespoons olive oil

20 g (¾ oz/1 small bunch) sage, leaves picked

150 ml (5 fl oz) thick (double/heavy) cream

2 egg yolks


1. Using a large, sharp knife, cut through the hip bones of the rabbit on both sides to remove the hind legs. Cut through the collarbone and vertebrae to remove the front legs. Trim the carcass at either end and trim the flaps, discarding the off-cuts. Cut the saddle in half crossways, then cut the pieces in half again down the spine to give eight pieces in total.

2. Season the rabbit pieces with sea salt and freshly ground black pepper. Heat half the butter in a large saucepan. Fry in batches over medium–high heat for 6 minutes, turning to brown all over. Remove and set aside.

3. Melt the remaining butter in the pan, then add the mushrooms and sauté over medium heat for 5 minutes, or until browned. Return the rabbit to the pan, add the wine and boil for 2–3 minutes. Add the stock and bouquet garni, then cover and gently simmer over very low heat for 40 minutes.

4. Meanwhile, heat the olive oil in a small saucepan. Drop the sage leaves, a few at a time, into the hot oil; they will immediately start to bubble around the edges. Cook for 30 seconds, or until bright green and crisp, taking care not to overcook them or they will burn. Drain on paper towels and sprinkle with salt.

5. Using a slotted spoon, remove the rabbit and mushrooms from the simmering stock and keep warm. Discard the bouquet garni and remove the saucepan from the heat. In a bowl, mix together the cream and egg yolks, then stir quickly into the stock. Return over very low heat and cook, stirring constantly, for 5 minutes, or until thickened slightly — take care not to let the sauce boil or it will curdle. Season to taste.

6. Divide the rabbit and mushrooms among warmed serving plates. Drizzle with the sauce and garnish with the sage leaves.