Recipes for tender rabbit meat combined with cream will delight your taste buds. Get inspired!

The rabbit has dietary and tasty white meat, which is low in calories and does not contain much fat.

We have prepared for you today excellent recipes for rabbit in cream 5 times differently, which you will lick your lips after!

Try the version with cider, mushrooms or capers.

So let’s look at it together!

Rabbit in a cream sauce with cider and bacon

You will love slow-roasted rabbit with bacon and garlic in a sauce made from cream, cider and fresh herbs. It is not only easy to prepare, but also incredibly delicious. Serve with baked potatoes and green vegetables.

What you will need

  • 2-3 tablespoons of olive oil
  • 4 slices bacon, coarsely chopped
  • 40 g plain flour
  • salt and pepper
  • 1 rabbit, sliced
  • 2 medium onions, roughly chopped
  • 6 cloves of garlic, thinly sliced
  • 500 ml cider (semi-sweet or dry)
  • 300 ml whipping cream
  • 1 small bunch parsley, leaves roughly chopped
  • 1 small bunch tarragon, leaves roughly chopped


  • Preheat the oven to 150 degrees Celsius.
  • Put 1 tablespoon of olive oil in a large oven-safe pan and heat on the stove over low heat.
  • Add bacon and cook until cooked through and starting to crisp.
  • Transfer the bacon to a plate and leave the fat in the pan.
  • Put the flour on a plate and season it with a little salt and plenty of pepper.
  • Lightly coat the rabbit pieces in flour.
  • Add another tablespoon of olive oil to the pan and brown the rabbit pieces all over.
  • Set the roasted pieces of rabbit aside with the bacon.
  • Add the onion and garlic to the pan (if the pan is dry, add another tablespoon of olive oil), season with a little salt and pepper and sauté until they begin to soften and brown.
  • Pour in the cider and bring to the boil, scraping up any browned bits from the bottom of the pan.
  • Simmer for 2 minutes, then return the bacon and rabbit to the pan.
  • Close the pan with the lid and put it in the preheated oven.
  • Bake for 1 and ½ hours.
  • Stir in the cream, close the lid again and bake for another 30 minutes.
  • Stir in most of the tarragon and parsley, reserving some for serving.
  • Close the lid and bake for another 15 minutes.
  • Check that the rabbit is soft.
  • If not, return it to the oven and bake until done to your liking.
  • When the rabbit is done, you can reduce the sauce if you like by turning the oven on to 220 degrees Celsius, leaving the lid on the pan and cooking until the sauce is the right consistency.
  • Then taste and add more salt and pepper if needed.
  • Stir in the reserved herbs, cover and let rest for 10 minutes before serving.
  • Bon apetite!
Roasted rabbit with bacon and garlic in cream, cider and fresh herb sauce with baked potatoes and peas.

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Stewed rabbit legs in a cream sauce

Of all the parts of the rabbit, the hind legs are the best. Try making them according to our instructions with a delicious French-style cream sauce with shallots and mustard. If you don’t want to buy a bottle of Lillet Blanc just for this recipe, you can use a dry white wine.

What you will need

  • 1 hind leg of rabbit weighing approx. 200 g
  • 2 tablespoons of butter
  • 2 tablespoons of olive oil
  • 2 tablespoons chopped shallots
  • 1/4 cup Lillet Blanc aperitif (or dry white wine)
  • 2 cloves of garlic, wiped
  • 1 tablespoon Dijon mustard
  • 2 sprigs of thyme
  • 1/2 cup whipping cream
  • salt to taste


  • Add a little oil to a pot and fry the outside of the rabbit leg over medium-high heat until golden.
  • Remove and set aside.
  • Add a little oil and shallots to the pot.
  • Sauté the shallots over a medium heat and when reduced, add a little salt and butter.
  • Once the shallots are vitrified, add the Lillet Blanc or a little dry white wine.
  • Then add Dijon mustard, cream, thyme and crushed garlic cloves.
  • Bring everything to a boil and add back the rabbit leg.
  • Pour the sauce over the rabbit leg.
  • Close the pot with the lid and reduce the flame to the lowest possible.
  • Let it cook for an hour and a half.
  • Carefully remove the thigh from the pot onto a plate and spoon the sauce over it.
  • Garnish with salad or fresh sprouts and serve.
Rabbit leg with French style cream sauce with shallots and mustard on a plate, served with salad.

Try our interesting recipes for rabbit with garlic , which will serve great as a tasty dinner or a small lunch!

Rabbit on cream with vegetables

We also have a popular recipe for rabbit in a cream sauce with root vegetables, served with a dumpling. Who could resist?

What you will need

  • 1 rabbit
  • 1 cup carrots
  • 2/3 cup celery
  • 2/3 cup parsnips
  • 1 cup onion
  • 2 tablespoons of butter
  • 1 tablespoon of oil
  • salt and pepper to taste
  • 1 spoon of sugar
  • 2 tablespoons of vinegar
  • 2 tablespoons of yellow mustard
  • 1/2 cup dry white wine (optional)
  • 1 and 1/2 cups beef broth
  • 2 bay leaves
  • 5 balls of allspice
  • 8 peppercorns
  • a sprig of thyme
  • 1/2 cup whipping cream
  • fresh juice of half a lemon


  • Divide the rabbit into hind legs, back and front legs.
  • You can keep the ribs for later to make a broth.
  • Salt and pepper the meat to your taste.
  • Melt the butter with the oil in a large pot or pan suitable for the oven.
  • Fry the meat until golden on all sides.
  • Once the meat is browned, set it aside and prepare the sauce.
  • Start by adding about 1 tablespoon of butter.
  • Add the carrot, celery and onion and fry for about 5-10 minutes.
  • When the vegetables are golden, add sugar and mix well.
  • Saute for about 2 more minutes until the sugar begins to caramelize.
  • Then add the vinegar, mix well and let it cook for 5 minutes.
  • After the vinegar aroma evaporates, add the mustard and let its strong aroma evaporate.
  • Finally, add the broth.
  • The best way to add spices to a sauce is to seal it in a spice strainer.
  • Add the strainer to the pot along with the meat and all the juices from the meat.
  • Cover the pot with a lid and bake in the oven at 175 degrees Celsius for 60 minutes.
  • After 60 minutes, turn off the oven and leave in the hot oven for 30 minutes.
  • Remove the meat from the vegetable base and remove all the spices.
  • Blend all the vegetables with an immersion blender.
  • The sauce should be orange in color.
  • Add the cream to the sauce.
  • Next, add the fresh juice of half a lemon and salt and pepper to taste, if needed.
  • Before returning the meat to the sauce, bone all the pieces and tear the meat into smaller pieces.
  • Serve with your favorite dumpling.
Rabbit in a cream sauce with root vegetables, served with a dumpling on a plate with cutlery next to it.

And what about our 6 irresistible recipes for tenderloin sauce ? Easy recipes not only for professionals!

Rabbit in cream sauce with mushrooms

The rabbit meat in this recipe is so tender it almost melts in your mouth. Since the rabbit has lean meat, we marinate it in extra virgin oil with herbs, pepper and garlic the night before for a better balance.

What you will need

  • half a rabbit
  • 1 onion
  • garlic and herbs (rosemary, sage, bay leaf)
  • 1/2 cup sour cream
  • 200 g of chopped mushrooms
  • extra virgin olive oil
  • 1/2 cup white wine
  • chopped parsley for garnish
  • salt and black pepper (to taste)


  • Toss the rabbit with extra virgin olive oil, black pepper, herbs and garlic.
  • Place in the fridge and let sit for at least 6 hours or overnight.
  • No salt was added to preserve the juices inside the meat.
  • Take the mixture out of the fridge and wait half an hour until it is at room temperature.
  • Now add salt.
  • Preheat the oven to 200°C.
  • In a pan over medium heat, fry the rabbit in the marinade and cover with white wine.
  • Stir to evaporate the alcohol and combine the flavors.
  • In a large pot or oven-safe skillet, sauté the chopped onion with salt and pepper.
  • Add the rabbit and herbs.
  • Place the pot in the oven and bake for 30 minutes.
  • Meanwhile, saute the mushrooms with olive oil, salt and pepper.
  • Add them to the rest of the ingredients.
  • Bake for another 30 minutes in the oven.
  • Remove the pot from the oven to the stove, add the cream and chopped parsley, stir and after 2-3 minutes it’s done.
  • Enjoy your meal!
A piece of rabbit with a cream sauce with mushrooms.

Stewed rabbit meat on cream with capers

This dish is nutritious, tastes great and is easy to prepare. If you want to take it up a notch, you can add some mushrooms for an earthier flavor.

What will we need

  • 1 whole rabbit
  • 1 onion
  • 4-5 cloves of garlic
  • 1 cup of white wine
  • 3 tablespoons of olive oil
  • 2 tablespoons of butter
  • 1 tablespoon of salt
  • 1 tablespoon of granulated garlic
  • 1 teaspoon ground pepper
  • 4 cups water or vegetable broth
  • 1 and 1/2 cups whipping cream
  • 1 tablespoon Dijon mustard
  • 2 tablespoons of pickled capers
  • 1 handful of chopped parsley


  • Cut the rabbit into pieces.
  • Season with salt, pepper and granulated garlic.
  • Heat 2-3 tablespoons of olive oil in a large skillet over medium heat.
  • Fry the meat for 5 minutes on both sides, then remove from the pan.
  • Peel and finely chop the onion and garlic.
  • Add the onion and garlic to the pan and sauté with the butter until translucent.
  • Pour in a cup of white wine and simmer for 2 minutes or until the alcohol has evaporated.
  • Put the meat back in the pan, cover with water and cover with a lid.
  • Simmer over medium heat for 40 minutes or until the meat is tender.
  • If necessary to prevent the meat from sticking to the pan, add a little water during cooking.
  • When the meat is soft, remove the lid, pour in the cream and mix.
  • Add the capers and Dijon mustard and toss again.
  • Serve with chopped fresh parsley.
  • Bon apetite!
Rabbit leg served on a plate with a cream sauce with baguette slices.

Get inspired by our other recipes with rabbit meat . We have baked and steamed versions for you!

Health benefits of eating rabbit meat

  • Rabbit meat has a mild flavor that most people like and can be seasoned as desired. You can use it in many dishes, both stewed and fried.
  • In addition, it is good for our heart and does not contribute to high cholesterol or heart disease.
  • Like most animal products, rabbit meat is a great source of protein , but unlike beef, rabbit doesn’t contain much fat.
  • A 100-gram portion of rabbit meat contains 29.1 grams of protein. Protein is an essential nutrient that acts as a building block for our muscles, skin, hair and nails. This portion of rabbit meat can provide us with up to one third of our daily protein needs .
  • It also contains vitamin B12 , which is important for the formation and metabolism of new red blood cells and is an excellent source of selenium . It strengthens the immune system and supports the healthy function of the thyroid gland.
  • Regardless of whether you choose to roast, braise, sauté, or bake rabbit meat, it’s important to use a meat thermometer to measure the internal temperature of the dish. Rabbit meat should be 71 °C , then it is safe to eat.

And how did you like our rabbit in cream recipes today? Write to us in the comments!

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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