Rabbit with Cream Recipe
Rabbit with Cream
Flavors of Quebec
Total time: 30 to 60 minutes

Cooking time: About 55 minutes

Difficulty: Easy
For 4 servings

- 1 rabbit, cut into 6 pieces
- 4 fresh sage leaves, chopped
- 2 sprigs of rosemary, leaves removed and chopped
- 110 g (4 oz.) diced pancetta or bacon
- 110 g (4 oz.) butter
- 125 ml (1/2 cup) brandy
- 125 ml (1/2 cup) dry white wine
- 250 ml (1 cup) heavy (whipping) cream
- salt and pepper to taste
  1. Preheat the oven to 200° C (400° F).
  2. Place the rabbit in an ovenproof dish and add the herbs, pancetta and half the butter.
  3. Combine the ingredients and place the dish in the oven for 45 minutes. Sprinkle with water occasionally if necessary.
  4. Remove the rabbit from the dish when cooked and keep hot.


  1. Heat the cooking juices and deglaze the pan with the brandy. Be sure the dish can be placed on the flame or element.
  2. When the liquid is hot, flambé the brandy. Scrape up all the caramelized cooking juices from the bottom of the pan.
  3. Add the wine and reduce until almost completely evaporated.
  4. Add the cream and reduce until slightly thickened.
  5. Serve as is, or place the sauce in a blender until creamy and smooth.
  6. Reheat the sauce and pour over the rabbit.
  7. Serve with long noodles.

Blanc de St-Jacques 2008, Domaine St-Jacques, Québec (white wine, available at the vineyard)

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A recipe from food writer Stefano Faita, columnist with the Journal de Montréal for 5 years. Author of 2 cook books, and commentator on various culinary TV shows on different networks.

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