Rabbit Fricassee With Cream

by Editorial Staff

Rabbit meat is an ideal product for children, seniors and all those who want to stay young and healthy longer. But how to cook a rabbit so that it does not lose its delicate taste, few know. It’s very simple though.

Many people know that the rabbit has the most useful and dietary meat. It contains more protein than other types of meat, but much less fat. It also has a rich vitamin and mineral composition.

In addition, there is another interesting fact that will certainly interest everyone who cares about their health – until the age of seven months, the rabbit’s body does not perceive pesticides and herbicides, which are generously fertilized with fields. After eating them, he simply dies. Therefore, you can be sure that the meat of this animal is environmentally friendly. It is absorbed by the human body almost completely – by 90%. For comparison: only 62% of beef is digested.

Summary

Cook Time	15-20 mins
Course	Main Dish

Ingredients

Instructions

Cut the rabbit carcass into pieces, rinse under running water.
Heat a skillet with a little oil. Arrange the pieces of rabbit meat and fry them lightly on both sides. Season with salt to taste. Set aside the liver, heart and kidneys for now, do not fry them with meat, otherwise you will spoil their taste.
Transfer the cuts of meat to a saucepan. Put the heart with the liver and kidneys there.
Add some boiled water to the bottom of the pan. Salt it lightly. Top with cream. The liquid should almost completely cover the meat.
Sprinkle the chopped onions over the meat. Put out another 15-20 minutes and set aside. Before doing this, it is better to take out a piece of meat and make sure that it is already tender. Cooking time is very dependent on the age of the rabbit. It is better to remove the liver from the pan a little earlier so that it does not become hard on the contrary.
This dish goes very well with mashed potatoes, but you can serve it with any side dish.

Bon appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.