Rabbit Fricassee
A flavorful rabbit fricassee featuring tender meat simmered with saffron, garlic, and onion, perfect for those who enjoy rich, aromatic poultry dishes with a hint of acidity.
Ingredients
Instructions
- Cut up the rabbit into serving size pieces.
- Soak the rabbit in a solution of 1/4 cup vinegar, 1 teaspoon salt, and enough water to cover for 3 hours.
- Drain and dry the rabbit pieces.
- Sprinkle the rabbit pieces with monosodium glutamate and refrigerate overnight.
- Mix 2 teaspoons salt, pepper, saffron, and oregano.
- Rub the spice mixture into the rabbit meat.
- Fry the rabbit slowly in bacon drippings until browned on all sides.
- Place chopped onion in a casserole dish.
- Add the browned rabbit pieces on top of the onion.
- Pour 1 tablespoon vinegar with 1/2 cup water over the rabbit.
- Cover the casserole tightly and bake at 275°F for 2 hours.
Tips & Substitutions
For a more tender rabbit, consider marinating it longer than 3 hours. You can substitute the rabbit with chicken if preferred, but the cooking time may need adjustment. If you don't have bacon drippings, use olive oil or butter for frying. Adjust the spices to your taste, especially if you like it spicier, adding a touch of cayenne pepper could enhance the flavor.
Serving Suggestions
This rabbit fricassee pairs beautifully with Jaeger Potatoes (Austrian Mountain Dish) or a side of roasted vegetables to balance the richness. A fresh green salad dressed lightly with vinaigrette can also complement the dish. Serve with crusty bread to soak up the delicious sauce.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the rabbit fricassee in a covered dish in the oven at 350°F until warmed through, or microwave in short intervals, ensuring even heating to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Rabbit Fricassee contains roughly 78 calories, with 3g protein, 16g carbohydrates, and 1g fat. It is an excellent source of iron (33% of the Daily Value) and dietary fiber (24% of the Daily Value), and a good source of calcium. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rabbit for this recipe?
Yes, you can use frozen rabbit. Just ensure to fully thaw it in the refrigerator before marinating. This will help the flavors penetrate the meat better. Plan to allow a day for thawing to achieve the best results.
What if I don't have monosodium glutamate?
If you don't have monosodium glutamate (MSG), you can omit it or substitute it with a small amount of soy sauce or Worcestershire sauce. These alternatives will add umami flavor without altering the dish significantly.
How can I tell when the rabbit is fully cooked?
The rabbit is fully cooked when it reaches an internal temperature of 165°F. You can also check for doneness by ensuring the meat is tender and pulls away easily from the bone. If the meat is still tough, you may need to bake it a little longer.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).