Recipe courtesy of Le Cirque Restaurant

Fricasse of Rabbit with 'Reisling'

Save Recipe
  • Yield: 4 servings
Share This Recipe


For the blanquette:

8 Rabbit rear legs



1 cup super-fine flour

1 tablespoon butter

2 rabbit bones

1 carrot

1 onion

1 celery stalk

2 heads garlic

15 juniper berries

10 peppercorns

10 branches thyme

10 branches rosemary

1 bottle Riesling

1 quart chicken stock

For the spaetzle:

3 egg yolks

1/2 cup flour

3 ounces fromage blanc

Pinch nutmeg



1 cup milk

1/2 gallon boiling, salted water

1 tablespoon vegetable oil

White truffle oil


  1. Blanquette: Preheat oven to 375 degrees. Season rear legs with salt and pepper, dust with super-fine flour. Lightly brown in butter. In a large rondeau over medium heat, lightly brown bones, all vegetables and aromatics and sweat slowly. Place rabbit legs on top of vegetables and deglaze with Riesling. Bring to a slow simmer and reduce until all of the liquid has nearly evaporated. Add the chicken stock 2/3 of the way up the meat. Cover and braise in oven until tender, approximately 45 minutes to 1 hour and 15 minutes.
  2. Spaetzle: In a small mixer, blend egg yolks, flour, fromage blanc, nutmeg and salt and pepper. Whisk slowly to form a paste. Whisk in milk slowly until mixture is slightly heavier than a pancake batter. Pass through a small colander into the boiling water until the spaetzle comes to the surface. Remove spaetzle to a baking sheet lined with a paper towel. Once spaetzle is dry, heat vegetable oil in a saute pan until hot. Add the spetzele and cook until crisp. Remove spaetzle from pan onto a paper towel lined baking sheet. Drizzle with white truffle oil and sprinkle with salt and pepper.

Roasted Young Rabbit with Gnocchi and Fricasse of Spring Vegetables, Spinach Puree, and Morel Foam

Roasted Young Rabbit with Gnocchi and Fricasse of Spring Vegetables,Spinach Puree, and Morel Foam