We cooked a fitting tribute to Schumacher’s Restaurant in New Prague, MN yesterday: Chef John’s famous braised rabbit in cream sauce, a recipe handed down from his Czech ancestors.
We’ve loved it for decades, and finally made it at home. Well worth it, and not that hard. The picture below is not from our dinner, as we had company and it would have been just too weird to break out the camera before serving. It was scrumptious…do try it when you get the chance.
1 rabbit, cut into pieces
Shortening or bacon drippings
Dash of salt
Dash of pepper
1 cup sour cream or fresh goat cheese
1/2 cup milk, half-and-half or table cream
1 Cup white wine
1 cup sliced onion or shallots
1 carton washed mini-portabello mushrooms, stems trimmed
2 peeled carrots, chopped in halves
1 8-ounce can of chicken broth
1 – 2 tsp each: marjoram, lemon thyme, basil, dried celery
Roll rabbit in flour. Heat shortening and brown rabbit on both sides. Season with salt and pepper. Place in roaster. Mix broth, cream or milk, wine, carrots and herbs; pour over rabbit. Cover and bake for 11/2 hours at 325ºF to 350ºF. Check occasionally so it doesn’t dry out; add more milk if necessary. After removing pan from oven, remove rabbit to a large serving bowl and cover to keep warm. Strain liquids so that herbs and carrots are removed. Reheat liquids on stove and add in sour cream or goat cheese.
If you want to make gravy, mix 1 tablespoon flour with cold water; add to cream mixture from roaster and cook until thickened. Adjust amount of flour according to cream mixture.