Roast Rabbit with Creamy Pear Sauce

Roast Rabbit with Creamy Pear Sauce

Course: MainCuisine: GermanDifficulty: Medium

Rabbit was once far more common than chicken in working and middle-class kitchens in the previous century. Its simple flavor and ease of cooking made it a staple. Today, chicken has largely supplanted rabbit in our diet, and recipes for it have disappeared from our cookbooks. This is a roast rabbit variant with a fruit and cream sauce.


  • 1 Rabbit ready for cooking

  • Salt, Pepper

  • 250ml Red Wine

  • 2 Twigs of Rosemary

  • 2-4 Twigs of Thyme

  • 4 Pears

  • 50ml Heavy Cream

  • Cranberries, from can or blanched


  • Preheat the oven to 160°C
  • Wash, dry, and divide the Rabbit into 6-8 parts
  • Season the pieces with generous amounts of salt and pepper
  • With some oil, heat an oven-safe roasting pan to medium heat on the stove and brown the rabbit on all sides
  • Deglaze the pan with the wine, return the rabbit to the pan with the rosemary, and type.
  • Place the pan in the oven for about 60 minutes. Add more wine or water when necessary.
  • Wash, peel, and halve the pears. Remove the core
  • With about 10 minutes left, put the pear halves into the pan
  • When finished, remove the pan from the oven, set the rabbit and the pears aside, and strain the broth into a saucepan.
  • Add the cream to the pot with the broth, warm through, but do not boil
  • Serve the rabbit with the sauce, with the pears and cranberries on the side

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