Go Back
+ servings
Braised Rabbit Leg In Cream Sauce
Print Pin
5 from 1 vote

Braised Rabbit Leg In Cream Sauce

This recipe for a braised rabbit leg in cream sauce is presented beautifully, but it's surprisingly simple. Using the standard French method, anyone can make this dish with no trouble at all.
Course Dinner, Lunch, Main Course, Main Dish
Cuisine European, French
Keyword Braised Rabbit, Cream Sauce, French Cooking, Game Meat, Rabbit Leg
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 1 person
Calories 1263kcal
Cost $5


  • Dutch Oven (or a thick walled pot) with lid
  • Tongs


  • 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.


Sodium: 504mg | Calcium: 114mg | Vitamin C: 7mg | Vitamin A: 2554IU | Sugar: 7g | Fiber: 1g | Potassium: 816mg | Cholesterol: 338mg | Calories: 1263kcal | Saturated Fat: 49g | Fat: 107g | Protein: 44g | Carbohydrates: 16g | Iron: 4mg