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Casseroled Rabbit with Thyme Recipe (Fricassee de Lapin au Thym)

Casseroled Rabbit with Thyme Recipe-calories-Fricassee de Lapin au Thym-french cuisine game recipes

This is the sort of satisfying home cooking found in farmhouse kitchens and cosy neighbourhood restaurants in France, where rabbit is treated much like chicken and enjoyed frequently.

PREP TIME: 10 min
COOK TIME: 1 hour
READY TIME: 1 hour 10 min
CALORIES: 246 (per serving)

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  • 1.2 kg/2½ lb rabbit
  • 40 g/1½ oz/1/4 cup plain flour
  • 15 g/1/2oz/l tbsp butter
  • 15 ml/1 tbsp olive oil
  • 250 ml/8 fl oz/1 cup red wine
  • 350—500 ml/12—16 fl oz/1½—2 cups chicken stock
  • 15 ml/1 tbsp fresh thyme leaves, or 10 ml/2 tsp dried thyme
  • 1 bay leaf
  • 2 garlic cloves, finely chopped
  • 10— 15 ml 12—3 tsp Dijon mustard
  • Salt and freshly ground black pepper


1 Cut the rabbit into eight serving pieces: chop the saddle in half and separate the back legs into two pieces each; leave the front legs whole.

Casseroled-Rabbit-with-Thyme-Recipe-calories-Fricassee-de-Lapin-au-Thym-step by step with photo

2 Put the flour in a polythene bag and season with salt and pepper. One at a time, drop the rabbit pieces into the bag and shake to coat them with flour. Tap off the excess, then discard any remaining flour.


3 Melt the butter with the oil over a medium-high heat in a large flameproof casserole. Add the rabbit pieces and cook until golden, turning to colour evenly.


4 Add the wine and boil for 1 minute then add enough of the stock just to cover the meat. Add the herbs and garlic, then simmer gendy, covered, for 1 hour, or until the rabbit is very tender and the juices run clear when the thickest part of the meat is pierced with a knife.


5 Stir in the mustard, adjust the seasoning and strain the sauce. Arrange the rabbit pieces on a warmed serving platter with some sauce and serve the rest separately.


Calories: 246.6
Fat: 6.4 g
Cholesterol: 61.2 mg
Sodium: 165.6 mg
Potassium: 254.2 mg
Carbs: 20.4 g
Protein: 20.1 g


Suggested Pairing: Complement this herb-infused dish with a hearty red such as Barbaresco.