Rabbit Braised in Cream

A Sunday dinner, perhaps?

Rabbit meat is one of the best meats available as it is lean, has a very low amount of cholesterol and the protein contained in rabbit meat are easily digestible . Rabbit meat is also considered allergen-free.

It is a tender and mild meat, which is great for summertime dinners. This time I cooked it in cream, white wine and parsley sauce and served it with roasted carrots, which I got from my family’s garden. Summertime feels great and tastes even better.

I got this recipe inspiration from one restaurant/wine bar in Lithuania, called ‘In Vino’. They make a delicious rabbit in thick cream sauce and I was craving something similar. I poured some cream into the skillet, added a generous splash of white wine, some fresh herbs and ended up with a great meal for dinner. 

Serves 2   |   Prep: 5 mins.   |   Cooking time: 50 mins.


  • 2 rabbit legs
  • 250 ml of cream
  • 200 ml of white dry wine
  • 200 ml of water
  • 15 g of butter (a large knob)
  • a large handful of fresh chopped parsley
  • a couple of bay leaves
  • a couple of whole peppercorns
  • salt+pepper
  • carrots
  • olive oil

Heat a deep pan and melt butter in it. Rub rabbit legs with salt and pepper, then fry it in butter on medium heat until browned on both sides. Add cream, water, bay leaves and peppercorns. Cover, lower heat and simmer for 15 minutes, turning the legs occasionally. Pour in white wine and add chopped parsley. Cover, leaving a small gap and simmer for 35 minutes. Turn rabbit legs occasionally. Add a bit more water if needed.

In the meantime, roast carrots with a splash of olive oil in a 180°C oven for about 20 minutes or until tender.

Serve rabbit with cream sauce, roasted carrots and some fresh parsley. And a glass of white wine, it’s Sunday after all.