Rabbit with Mushroom Sauce

Name: Rabbit with Mushroom Sauce (Králík na houbách/Králík na šampiónoch)
Cuisine: Czech
Ingredients: 150 g/5 oz/10 tbsp butter; 1 large rabbit, at least 700 g/1 lb 9 oz, cut into 4 portions (two rib sections and two back sections); 60 g/2½ oz carrots, unpeeled and chopped; 50 g/2 oz parsnips, unpeeled and chopped; 1 onion, unpeeled and chopped; 200 g/7 oz sliced button (white) mushrooms; 30 ml/2 tbsp flour; 200 ml/7 fl oz/scant 1 cup double (heavy) cream; salt and ground black pepper; salt and ground black pepper; bread dumplings, boiled potatoes or pasta, to serve; bread dumplings, boiled potatoes or pasta, to serve; bread dumplings, boiled potatoes or pasta, to serve

Králík na houbách/Králík na šampiónoch

Preparation info

Serves
4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

Many Czech and Slovak households would breed rabbits for eating. This is less common nowadays, but the meat remains popular. It is very lean, with a similar consistency and taste to chicken, except darker.

Ingredients

150 g/5 oz/10 tbsp butter
1 large

Europe
Slovakia
Czech Republic
Main course
Sauce
Eastern Europe

Method

Heat 25g/1oz/2 tbsp butter in a pan and brown the rabbit on both sides for 2-3 minutes over high heat. Put the carrots, parsnips, onion and the rabbit into a large pan. Cover with boiling water, add salt and cook, covered, over low heat for 1-1½ hours, or until tender.
Lift out the meat and set aside, drain the vegetables and reserve the stock. Purée the vegeta