Quick Rabbit in Svíčková Sauce (Czech Cream Sauce)
This quick rabbit svíčková is a lighter take on the classic Czech sauce. Tender meat is braised with a vegetable base and cream, making a satisfying lunch without lengthy cooking.
Method
01.
Clean the rabbit and cut it into portions.
02.
Peel the onions and chop them finely.
03.
In a saucepan, fry the onions in lard or oil, then add the halali vegetables and fry again.
04.
Add the portioned rabbit and fry it. For a richer flavour, add the bay leaf and allspice, pour in water and simmer until the meat is tender.
05.
Remove the tender rabbit meat and blend the sauce. Then thicken it with the cream mixed with all-purpose flour and let it simmer for at least 15 minutes.
06.
Return the meat to the sauce and reheat briefly together just before serving. You can also serve it on the plate with the sauce and dumplings.
