📍 Where this dish comes from: Polish–Belarusian border · Białowieża Forest
Discover the history of this region →
Discover the history of this region →
Rabbit is a genuinely common sight in Polish home cooking, its mild flavor pairing especially well with the same sour cream and mustard treatment given to chicken elsewhere in this book. It’s a gentler introduction to game for those newer to it.
What You’ll Need
Servings: 4 servings
Calories: 380kcal
Ingredients
- 1 whole rabbit about 3 lbs, jointed
- 2 tbsp butter
- 1 onion diced
- 2 cloves garlic minced
- 1 cup chicken or game broth
- 1 cup sour cream
- 1 tbsp Dijon mustard
- 2 tbsp chopped dill
- Salt and pepper to taste
Instructions
- Season rabbit pieces with salt and pepper.
- Melt butter in a large skillet over medium-high heat. Brown rabbit pieces on all sides, about 8–10 minutes. Remove and set aside.
- Add onion and garlic to the skillet, cooking 4–5 minutes until softened.
- Add broth, scraping up any browned bits from the bottom of the pan.
- Return rabbit to the skillet, cover, and simmer 35–40 minutes until tender.
- Remove rabbit. Temper sour cream with a ladle of hot liquid, then whisk it into the skillet along with mustard.
- Return rabbit to the sauce and warm through without boiling.
- Top with fresh dill and serve.
Nutrition
Serving: 1serving | Calories: 380kcal | Protein: 34g | Fat: 26g | Fiber: 1g
Tried this recipe?Let us know how it was!
Health Benefits
- Rabbit is a lean, high-protein meat with less fat than most farmed red meat.
- A rich, satisfying sauce that fits comfortably into a high-fat ketogenic meal.
- Garlic adds allicin, a compound studied for its immune-supporting properties.
Pairs Well With
- Polish Cauliflower Kluski, Almond Flour Dumplings
- Polish Buraki Zasmażane, Sautéed Beets