I’ve said time and again that rabbit is one of my favorite meats to cook. I’ve even written a guide on how to break down a rabbit for those intimidated by it. And out of all the rabbit parts, the hind legs are the best. This simple braised rabbit leg in cream sauce is quite easy and gives you a deliciously succulent leg of rabbit.
The sauce is a simple French style cream sauce with shallot and mustard, and my secret ingredient for cooking, Lillet Blanc. If you don’t want to buy a bottle of Lillet just for this recipe you can use a basic dry white wine instead.
How To Braise A Rabbit
This recipe for a braised rabbit leg in cream sauce is just for one portion, but that’s just because it makes it easily scalable. If you are preparing for entertaining, just increase the recipe accordingly. Well, and buy a bigger pot since you don’t ever want to crowd the meat.
In a pan with a bit of oil sear the outside of the rabbit leg. You’ll need about 2 minutes a side on medium heat until you get a golden brown color like the picture shows above. Then take the leg off and set aside.
In a dutch oven cook some onions on medium low in a bit of butter. Add more butter and a pinch of salt once the shallots begin to get translucent and stir the pot. For a one person serving I use two finely diced small shallots.
When the shallots are almost entirely cooked down add a quarter cup (50 ml) of Lillet Blanc or your favorite dry white wine. The flavor this imparts is just divine and really brings out great flavor in the sauce.
Into the pot add two tablespoons of good mustard. I suggest a great Dijon like Maille. Also add in a half cup of cream (100 ml), two sprigs of fresh thyme removed from the stem, and two smashed garlic cloves. Add the rabbit leg you browned earlier and spoon the sauce over the meat.
Cover the pot and reduce the heat to its lowest setting. If you have a good dutch oven then nothing should burn. Let the dish cook for another hour and a half on low heat with the lid on.
When the rabbit is done move it over to a plate carefully. I’m serious, the meat should just fall off the bone at this point it’s so tender. Spoon over a good amount of the sauce and add some fresh greens for a delightfully light contrast. I also like to crack over some black pepper, but that’s entirely up to you. Enjoy this delicious braised rabbit leg in cream sauce by yourself or with friends!
Braised Rabbit Leg In Cream Sauce
- Dutch Oven (or a thick walled pot) with lid
- 200 grams Rabbit Leg 200 grams is about the weight of one leg more or less
- 2 tbsp Butter
- 2 tbsp Olive Oil
- 2 tbsp Shallot chopped
- 1/4 cup Lillet Blanc
- 2 cloves Garlic smashed
- 1 tbsp Dijon Mustard recommend Maille
- 2 sprigs Thyme
- 1/2 cup Heavy Cream
- Salt to taste
- In the pot (or a separate pan) add some oil and on medium high heat sear the outside of the rabbit leg until golden brown. Remove and set aside.
- In the dutch oven add a bit of oil and the shallots. Let them cook on medium heat and as they reduce add some salt and butter. Once the shallots are completely translucent add in the Lillet Blanc or some dry white wine.
- Next add in the Dijon Mustard, Heavy Cream, and the thyme and smashed garlic cloves. Bring everything to a boil and add the rabbit leg back in. Spoon the sauce over the rabbit leg.
- Place the lid on the pot and turn the heat as low as it will go. Let cook for an hour and a half.
- Carefully remove the leg and plate, and spoon over the sauce. Garnish with a side salad or microgreens, or whatever you prefer.