Fricasse is a dish of French cuisine and, despite the fact that the name means “all sorts of things,” this dish is worthy of the most exquisite tables. The subtleties of cooking fricassee is not in the choice of meat, but in the method of its preparation. Therefore, for the recipe you can take any product from chicken to lamb, but today we will cook rabbit fricassee.
Material Content:
Rabbit fricassee - what is this dish
Many recipes of French cuisine originated thanks to simple peasant customs. So, in France, poor families cooked home-cooked dishes with white sauce. The meat was very tender and tasty.
The game was present at the tables not only of peasant families, but also of the military and wealthy nobles. Once Napoleon himself, his personal chef prepared a chicken dish with the interesting name "Fricase". At first, the ruler refused to try the game and even threatened to fire the one who prepared him such a dish. But having tasted it, he immediately included fricassee in the menu of the emperor and his court nobility.
Today, the French dish is especially popular. In fact, this is meat stew, which is made from white meat. This is not necessarily poultry, but also rabbit, and even fish.
The most important thing in the recipe is the method of preparation and sauce.
The classic recipe provides for white sauce, but today fricassee is cooked with mustard, tomato and other fillings.
Classic recipe
Fricassee in wine sauce is a hearty meat stew with tender gravy. The recipe uses spicy herbs and spices that give the dish an amazing taste and aroma.
Ingredients for a rabbit carcass weighing up to 1.5 kg:
- 320 ml of broth;
- 320 ml of light semi-dry wine;
- 215 ml cream (fatty);
- half a cup of flour;
- carrot;
- 55 g melted butter;
- nutmeg, ginger;
- leek.
Cooking method:
- Chop the rabbit carcass into pieces.
- In a pan with a thick bottom, melt the butter, fry the leek rings and the grated orange root crop in it.
- The meat is breaded in flour and spread to vegetables, seasoned with salt and overcooked for three minutes.
- After, pour in an alcoholic drink and simmer the products until the wine evaporates. Then pour the broth and cream, add dry ginger and a little nutmeg.
- Stew the dish until the rabbit is ready.
With mushrooms
Today fricassee is not just meat, but a delicious dish with the addition of a variety of ingredients. So, the dish can be put out even with mushrooms. For the recipe, you will also need the carcass of an already adult rabbit.
Ingredients:
- 0.3 kg of champignons;
- large onion head;
- one and a half glasses of red wine and broth;
- three tablespoons of olive oil and ghee;
- for a teaspoon of salt and pepper;
- one and a half tablespoons of flour;
- three bay leaves.
Cooking method:
- Pour olive oil into a deep saucepan and put ghee. We begin to fry the pieces of meat until golden. It is advisable to overcook the meat portionwise in order to achieve the appearance of the desired crust.
- As soon as the meat is roasted, sprinkle it with flour and mix quickly. Spread chopped mushrooms and chopped onions. If you bought small mushrooms, then cut them into four parts, if large, then chop the plates.
- Pour the broth with wine and put spices. Bay leaf is best crushed in a mortar with pepper.
- Stew fricassee for 1.5 hours. We recommend serving the finished dish with rice.
Cooking with bell pepper
Fricassee with bell pepper can be prepared not only for a family dinner, but also included in the menu of the festive table. By the way, you can bake fricassee in the oven - the dish will turn out to be more useful and appetizing in appearance. For the recipe, we also take the rabbit carcass.
Ingredients:
- two onions;
- large fruit of sweet pepper;
- 385 ml cream;
- 110 g of hard cheese;
- a spoonful of mayonnaise;
- spice.
Cooking method:
- Sprinkle the rabbit pieces with spices, flavored with oil and leave for 15 minutes.
- We make sauce from mayonnaise and cream, if desired, put seasonings in it, for example, ground paprika.
- Put onion rings in the form, on top - pieces of rabbit, then comes a layer of sweet pepper rings. Pour all the sauce and send into the oven for an hour (temperature - 180 ° C).
- 15 minutes before cooking, sprinkle the rabbit with cheese and increase the heat to 200 ° C.
Rabbit fricassee with vegetables
Rabbit meat is ideal for fricassee. Thanks to the sauce, the meat is very soft and juicy. For the recipe, take a carcass weighing up to one kilogram.
Ingredients:
- two onions;
- carrot;
- six prunes;
- a spoon of flour;
- spices, herbs of Provence;
- three bay leaves.
Cooking method:
- Pour oil into the stewpan, heat and pass chopped onions and carrots in it. As soon as the vegetables turn golden, put them in a bowl.
- In the same oil, fry the pieces of the rabbit until golden brown, then return the vegetables, sprinkle the products with flour and pour 300 ml of water.
- We put prune slices, bay leaves, spices and herbs. Stew the dish for 50 minutes.
In creamy sauce
Rabbit meat and cream are the perfect combination of products. If you like when there is a lot of gravy, then use not too fat milk. For flavor, be sure to add spicy herbs, especially thyme.
Ingredients:
- rabbit carcass;
- one onion and one carrot;
- three cloves of garlic;
- 155 ml cream;
- spices, herbs.
Cooking method:
- If a middle-aged rabbit is bought, it is better to pre-soak it in water, since often such individuals have a specific smell.
- Mix flour with spices and herbs. We cut the carcass into pieces, and each piece is breaded in flour. We send the preparations to be fried in a pan with a thick bottom (you can use a cauldron) until golden brown.
- As soon as the meat is covered with a crust, put the chopped onions and carrots, continue to fry until vegetables are ready.
- Pour in the cream. You can put a bay leaf. Tomim the dish for an hour.
French cuisine dish for multicooker
A method of preparing fricassee consists in pre-frying the ingredients and then stewing them.
Therefore, you can easily make such a dish in a slow cooker. This fricassee will turn out even tastier, because in such a kitchen appliance the dish will not stew, but languish.
Read also:how to cook a rabbit in a slow cooker
Ingredients for one carcass of a rabbit:
- 480 g of mushrooms;
- 225 g of green peas;
- 225 ml of broth and light dry wine;
- 110 ml cream;
- a spoonful of ghee;
- three tablespoons of flour;
- garlic clove;
- teaspoon thyme;
- bay leaf, spices, parsley;
- bulb.
Cooking method:
- Bunny pieces in a mixture of flour, salt and pepper. Put oil in the bowl of the device and fry the workpieces.
- As soon as the rabbit is browned, add the chopped garlic, parsley and onions. We also fall asleep thyme (it is better to take a leaf of fresh) and lavrushka, add a little lemon zest, pour in the wine and broth.
- We turn on the device to the "Extinguishing" mode, set the timer for one hour.
- After 40 minutes, we add the slices of champignons, after another 10 minutes add the green peas and pour the cream. If the sauce is too thin, add flour, but not more than a spoon.
- Serve the finished fricassee with mashed potatoes and herbs.
With sour cream dressing
A rabbit dish can be prepared not only with cream, but also in sour cream. It also turns out tasty, juicy and appetizing.
Read also:stewed rabbit in sour cream
Ingredients for a rabbit carcass weighing up to 2.5 kg:
- 1.5 cups sour cream;
- two tablespoons of flour;
- two glasses of broth;
- three chicken yolks;
- salt, three bay leaves;
- three tablespoons melted butter.
Cooking method:
- Pieces of the rabbit are breaded in flour and overcooked in a pan. For frying, you can use ghee and vegetable oil immediately.
- We transfer the golden pieces of meat to the cauldron along with the oil and the free-will broth. As soon as the contents of the cauldron boil, put the spices and salt. Stew for 1.5 hours.
- Beat sour cream with egg yolks. Once the meat is ready, pour the sauce, warm the food for ten minutes (no need to boil) and remove from heat.
Successful fricassee is quality meat. Choose chilled rabbit with pink flesh without spots and bruises.
