Equipment
* optional
Ingredients
Braised Rabbit and Sauce
- 1400 g whole rabbit, portioned into 8 pieces
- 8 g kosher salt
- 2 g black pepper, freshly ground
- 30 ml olive oil
- 3 shallots, peeled and finely diced
- 4 garlic, peeled and minced
- 150 ml dry white wine
- 500 ml chicken stock, low-sodium
- 15 g dijon mustard
- 60 ml heavy cream
- 150 g sweet corn kernels, fresh or thawed frozen
- 150 g sweet green peas, fresh or thawed frozen
- 15 g fresh tarragon
Spaetzle
- 250 g all-purpose flour
- 3 eggs, large, room temperature
- 80 ml whole milk
- 4 g kosher salt
- 1 g ground nutmeg, freshly grated
- 30 g unsalted butter
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 885 kcal
- Protein
- 57 g
- Carbohydrates
- 75 g
- Fat
- 36 g
- Fiber
- 6 g
- Sodium
- 1665 mg
- Saturated Fat
- 14 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Pat the rabbit pieces dry with paper towels on a designated meat cutting board, then season all sides evenly with 6g kosher salt and 2g freshly ground black pepper. Thoroughly wash hands, board, and utensils immediately afterward to prevent cross-contamination.
Heat olive oil in a Dutch oven over medium-high heat until shimmering, then sear the rabbit pieces in batches using tongs for 3 to 4 minutes per side until deeply browned, transferring seared pieces onto a clean plate.
Lower the Dutch oven heat to medium, add the diced shallots and minced garlic to the residual fat, and sauté with a wooden spoon for 2 to 3 minutes until softened and fragrant.
Pour the dry white wine into the Dutch oven over medium heat, scraping the bottom vigorously with a wooden spoon to release all browned fond, and boil until the liquid reduces by half.
Return the seared rabbit pieces and any accumulated juices to the Dutch oven, pour in chicken stock, submerge 4 whole tarragon sprigs, cover tightly, bring to a gentle simmer, and braise on low heat for 50 minutes until the thickest part of the meat registers at least 74°C (165°F) on an instant-read digital thermometer.
While the rabbit braises, whisk all-purpose flour, eggs, whole milk, 4g kosher salt, and ground nutmeg together in a large mixing bowl until a thick, elastic, wet batter forms that slowly drops from the whisk in ribbons.
Bring a large pot of salted water to a rolling boil, position the spaetzle maker over the water, load with batter, and press droplets directly into the water, cooking for 2 to 3 minutes.
Lift the floating spaetzle from the boiling water using a slotted spoon, shake off excess water, and transfer onto a wide rimmed baking sheet in a single layer.
Transfer the braised rabbit pieces from the Dutch oven to a clean plate using tongs, discard the braised tarragon sprigs, and tent the rabbit loosely with foil to rest.
Place the Dutch oven containing the braising liquid over medium heat, whisk in Dijon mustard, heavy cream, sweet corn kernels, and sweet green peas, and simmer for 4 to 5 minutes until the vegetables are tender and the sauce lightly coats the back of a spoon.
Melt unsalted butter in a large skillet over medium-high heat until bubbling, add the drained spaetzle, and sauté for 4 minutes without moving excessively until the dumpling edges take on a delicate golden crispness.
Stir the chopped fresh tarragon leaves into the Dutch oven sauce, return the rested rabbit pieces along with their plate juices to coat in the warm sauce, and adjust seasoning with remaining salt if desired.
Divide the butter-crisped spaetzle among four warmed shallow serving bowls, ladle the sweet corn, peas, and braising reduction over each mound, and nestle the braised rabbit portions prominently on top to serve immediately.
Chef's Notes
- Rabbit is exceptionally lean game meat with virtually zero marbling; keeping the braising liquid below 95°C ensures collagen converts to gelatin without tightening the meat.
- Tarragon contains delicate aromatic compounds (primarily estragole) that turn harsh and bitter under prolonged heat; using bare stems during braising builds a mild background note while fresh leaves at the finish supply vibrant anise aroma.
- For the spaetzle, resting the batter for 10 to 15 minutes allows the gluten network to relax and starches to swell, ensuring dumplings hold their shape and stay toothsome.
- Always warm serving bowls before plating, as lean rabbit and handmade dumplings lose heat rapidly once sauced.
Storage
Refrigerator: 3 days — Store rabbit, vegetables, sauce, and spaetzle in an airtight container at or below 4°C (40°F) within 2 hours of cooking.
Freezer: 2 months — Freeze braised rabbit and sauce without the spaetzle for best textural quality; spaetzle becomes mushy upon thawing.
Reheating: Transfer to a covered saucepan over medium-low heat and reheat until the internal temperature reaches at least 74°C (165°F), adding a splash of stock if sauce is overly concentrated.
Troubleshooting
Rabbit meat is stringy, dry, or tough
Cause: The braise boiled too vigorously, causing delicate lean rabbit muscle proteins to contract and squeeze out moisture.
Fix: Shred the meat from bones and submerge it in the warm, enriched sauce for 10 minutes to allow the fibers to absorb moisture.
Prevention: Maintain the braising temperature strictly at a very gentle simmer (88°C to 92°C / 190°F to 198°F) with lid firmly secured.
Spaetzle dumplings disintegrate or dissolve in boiling water
Cause: The spaetzle batter is too thin or the water was below a rolling boil when the batter was extruded.
Fix: Cannot be fixed for the dumplings already dissolved; skim dissolved pieces from pot, adjust the remaining batter with flour, and test 3 drops first.
Prevention: Whisk in an additional 20g to 30g of flour until the batter clings reluctantly to the whisk, and verify the water is violently bubbling.
Pan sauce appears broken or greasy rather than velvety
Cause: The reduction was brought to a hard boil after the heavy cream and Dijon mustard were incorporated.
Fix: Remove Dutch oven from direct heat, vigorously whisk in 15ml of warm chicken stock or cold cream until the emulsion reconstitutes.
Prevention: Keep heat on low-to-medium when reducing after adding dairy, whisking constantly.
Cultural Context
Braised rabbit with hand-cut spaetzle is a quintessential heritage preparation from Alsace, where French pan-sauce refinement meets German dumpling traditions. Historically, wild hare or farm-raised rabbit was slow-cooked in earthenware vessels alongside orchard and garden bounty, celebrating the transition between late summer and early autumn. The bright pairing of sweet corn, garden peas, and licorice-scented tarragon balances the rich braising liquor, creating an enduring rustic banquet centerpiece.
