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Braised Rabbit With Parsnip Puree

Published by: Chef Patrick Browne • Updated: January 30, 2024 • Checked By: Chef Matty Riedel

Braised rabbit is one of those dishes that isn’t in my normal meal rotation, and every time I make it, I wonder why I don’t cook it more often.  It’s lean, delicious (chicken could only hope to be as flavorful) and easy to cook.  

It’s also versatile.  You have the fore- and hindquarters, which can be braised or baked, and the tenderloin and backstrap, which need a simple sauté in a pan.

I cook and serve it with sweeter ingredients like figs and parsnips.  I feel they allow the richness of the rabbit to stand out a little better, so it doesn’t get lost if I use more savoury ingredients.  After eating this dish, I can’t wait to move the rabbit up in my menu rotation.

Braised Rabbit With Parsnip Puree

Braised Rabbit With Parsnip Puree Recipe
Braised Rabbit With Parsnip Puree
Click The Stars Below To Rate This Recipe:
5 from 2 votes
PREP TIME 20 minutes
COOK TIME 45 minutes
COURSE Main Course
CUISINE American
CALORIES 731 kcal


For The Rabbit

  • Salt to taste
  • Black pepper to taste
  • 1 each Rabbit butchered into 2 front quarters, 2 hind quarters, 2 backstraps
  • Flour as needed
  • 2 each Eggs whisked
  • Breadcrumbs as needed
  • 4 tablespoon Olive oil
  • 114 grams Shallots minced
  • 12 grams Garlic minced
  • 155 grams Mushrooms sliced ½ cm
  • 146 ml White Wine
  • 600 ml Chicken broth
  • 100 grams Dried Figs
  • Optional Parsley chopped (garnish)

For The Parsnip Puree

  • Salt to taste
  • 500 grams Parsnips peeled, cut into 2 cm pieces
  • 375 ml Whole Milk
  • 23 grams Butter unsalted


For The Rabbit

  • Season the rabbit quarters and backstrap.
  • Dust the rabbit in flour. Shake off the excess.
  • Coat the rabbit in the egg, and then coat with the breadcrumbs.
  • Heat the oil over medium-high heat in the braising pan.
  • Brown the rabbit front- and hindquarters. Reserve the coated backstraps.
  • Remove the browned rabbit from the pan.
  • Add the shallots, garlic and mushrooms. Sauté until the mushrooms stop giving off liquid.
  • Add the white wine and reduce to almost dry.
  • Add the rabbit, chicken broth, and figs.
  • Turn heat to medium-low and cook, covered, until the meat pulls away from the bone.
  • When the quarters are tender and you are ready to serve, sauté the breaded backstraps in oil in a sauté pan, being careful to not overcook.

For The Parsnip Puree

  • Combine the parsnip and milk in a saucepan. Season with the salt.
  • Bring to low simmer and cook until parsnips are tender. Be careful because the milk may boil over.
  • Add butter and parsnip-milk mixture with a blender until smooth.
Chefs Tips
  • When a recipe calls for milk, always use whole milk.  Reduced fat milk in a recipe is equivalent to water.
  • The lower temperature and slower cook time you can braise something, the more moist and succulent the meat will be.
  • Whereas potatoes are a disaster when put in a blender, root vegetables like carrots, parsnips, and celery root become creamy and almost decadent when pureed until smooth.
Nutritional Information
Calories: 731kcalCarbohydrates: 52gProtein: 66gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 300mgSodium: 775mgPotassium: 2051mgFiber: 10gSugar: 27gVitamin A: 292IUVitamin C: 26mgCalcium: 280mgIron: 11mg
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