Rabbit in Cream

This is country cooking at its most satisfying. A whole rabbit gets an overnight brine in salted water, which seasons the meat all the way through and keeps it from drying out during the long braise. Into the Crock-Pot it goes with mushrooms, onion, thyme, and beef bouillon for a hands-off cook that runs 8 to 10 hours on low.

The cream sauce comes together right at the end. Sour cream, lemon juice, and flour get stirred into the braising liquid on high heat until everything thickens into a velvety coating. That hit of lemon is doing real work here: it cuts through the richness of the cream and keeps the whole dish from tasting flat.

Serve this over egg noodles or mashed potatoes to catch every drop of that sauce.

Chef Tips

• Pat the rabbit pieces bone-dry after brining. Excess moisture will dilute the braising liquid and thin out your sauce.
• If you can’t find rabbit, this method works beautifully with bone-in chicken thighs. Reduce the cook time to 6 hours on low.
• Stir the sour cream mixture in gently and don’t let it boil or it may curdle. A steady simmer on high is all you need.

Variations

• Replace sour cream with creme fraiche for a milder, slightly nutty tang.
• Add a splash of white wine to the Crock-Pot along with the bouillon for a more French-bistro character.