Beef & Game
Rabbit in Cream Sauce with Pan-Fried Spätzle
Rabbit in cream sauce may sound like a classic that cannot surprise you, but this recipe from chef Marcel Ihnačák proves otherwise. He braises the rabbit on a base of root vegetables, garlic and mushrooms and flavours the creamy sauce with dry white wine. It is best served with pan-fried spätzle, though any favourite side dish will work.
Prep: 1 h
Servings: 4
Energy: 187 kcal per serving
Method
01.
Heat the oil in a larger pot and sauté the cleaned carrot and celeriac, cut into smaller pieces. Gradually add the bay leaves, salt, pepper, allspice and the finely chopped onion and garlic.…
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