Rabbit in Cream Sauce with Homemade Halušky (Dumplings)
Juicy rabbit pieces braised in a smooth cream sauce with white wine, onion, garlic and rosemary. They are served with homemade halušky tossed in butter and sprinkled with fresh chives. Chef Marcel Ihnačák shows how to cook rabbit in Kuchyni Lidlu.
Prep: 1 h 50 min
Servings: 6
Energy: 132 kcal per serving
Method
01.
Wash the meat, pat it dry, cut any larger pieces and season with salt and pepper. Heat the olive oil in a larger pot. Coat the pieces in plain flour one by one and brown them in the pot, turning them as they cook. Add the finely chopped onion, the roughly chopped garlic and the finely chopped rosemary. Pour the wine over the browned base and wait a moment until the alcohol evaporates. Then add boiling water or stock to two thirds of the way up, cover with a lid and simmer for about 90 minutes until tender. Just before the end, pour in the cream.
02.
In a bowl, mix the flour, salt and eggs. Gradually add water or milk until a thick, smooth dough forms. Bring water to the boil in a larger pot and salt it. Using a special grater and a scraper, make the halušky and stir them thoroughly so they do not stick together. Cook the halušky for about 1–2 minutes until they float to the surface, then drain them. Melt the butter in a pan, add the dumplings, stir, sprinkle with chopped chives and serve.
03.
Serve a portion of halušky on a plate, add the rabbit pieces, pour over the sauce and sprinkle with shaved Parmesan.
