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Rabbit with potatoes

Author
Cookinero 3 Mar 2025
5950
Rabbit with potatoes

Tender dietary rabbit meat with baked potatoes and champignons is a tasty and aromatic dish for a family feast and any celebration. Provencal herbs in cream give it a special piquancy. Before cooking, it is better to soak the rabbit in cold water for 10-12 hours to remove the unpleasant smell. Choose fresh vegetables and mushrooms so that they do not affect the taste of the finished dish.

How to cook Rabbit with potatoes

Step 1

Rabbit with potatoes

Cut the meat into large pieces.

Step 2

Rabbit with potatoes

Coarsely chop the carrots. Chop the onion. Finely chop the garlic.

Step 3

Rabbit with potatoes

Cut each mushroom into 4-8 pieces.

Step 4

Rabbit with potatoes

Without peeling the potatoes, cut them into large wedges. Finely chop the greens and set aside for now.

Step 5

Rabbit with potatoes

Pour a little oil into the frying pan and lightly fry the pieces of meat on all sides for literally 2-3 minutes.

Step 6

Rabbit with potatoes

Mix parsley, salt and Provencal herbs, pour in cream and stir.

Step 7

Rabbit with potatoes

Place potatoes, rabbit meat and carrots in a baking dish. Sprinkle onions and garlic on top.

Step 8

Rabbit with potatoes

Place the mushrooms on top and pour in the spiced cream. Cover the dish with foil (shiny side down) and bake in the oven at 180 °C for 50-60 minutes.

Step 9

Rabbit with potatoes

Check the readiness of the potatoes and meat. You can keep the dish in the oven for another 5-10 minutes without foil. Then put the pieces of rabbit meat with potatoes on a plate and garnish with fresh herbs.

Rabbit with potatoes - FAQ About Ingredients, Baking Time and Storage

Yes, you can use chicken thighs or pork chops as a substitute for rabbit. Adjust cooking time as needed (chicken may cook faster, pork may take similar time).
Replace the rabbit with hearty vegetables like eggplant or portobello mushrooms, and use vegetable broth instead of cream for a lighter sauce.
Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven or microwave to prevent drying out.
Yes, freeze before baking for best results. Assemble in a freezer-safe dish, wrap tightly, and freeze for up to 2 months. Thaw overnight before baking as directed.
Reheat covered in a 350°F (175°C) oven for 15-20 minutes until warmed through. Add a splash of cream or broth if the sauce seems dry.
Yes, replace the cream with coconut milk or a dairy-free alternative, and omit the cheese garnish. The flavor will be slightly different but still delicious.
A simple green salad or steamed greens like kale or green beans complement the rich flavors well. Crusty bread is great for soaking up the sauce.
Halve all ingredients and use a smaller baking dish. Reduce baking time by 10-15 minutes, checking for doneness earlier.
The skins add texture, nutrients, and rustic appeal. Just scrub them well before cutting. You can peel them if preferred.
Yes, use 1/3 the amount of dried herbs (e.g., 1 tsp dried parsley instead of 1 tbsp fresh). Add them when mixing the cream sauce.

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