Gordon Ramsay’s Rabbit Fricassee Recipe Made Easy | French Cuisine with a Flavorful Twist!

Ever wondered how to make rabbit fricassee like a pro? Inspired by Gordon Ramsay’s classic recipe from The F Word, I’m bringing you a fun and easy way to create this French masterpiece. This dish combines tender rabbit, earthy mushrooms, smoky bacon, and a creamy white wine sauce, all served over tagliatelle. It’s a restaurant-quality meal you can make at home!

If you’ve never cooked rabbit before, don’t worry—I’ll guide you through everything, from making a rich rabbit stock to creating the perfect sauce. It’s a dish that’s sure to impress your family or guests. Hit like, leave a comment, and don’t forget to subscribe for more recipes like this. Cheers!

Ingredients:
For the Rabbit Broth:

2 large carrots, roughly chopped
1 large white onion, halved
Rabbit trimmings (from butchering)
Parsley (a handful)
Water (enough to cover the ingredients)
For the Rabbit Fricassee:
1 rabbit, jointed (legs, loins, arms)
1/3 lb thick-cut bacon, sliced
1 shallot, finely diced
4–6 baby Bella mushrooms, sliced
2 tbsp olive oil
1/4 cup white wine (plus extra for deglazing)
1/4–1/2 cup heavy cream
1 tbsp whole-grain mustard
Fresh thyme leaves (a few sprigs)
Salt and freshly ground black pepper (to taste)

For the Pasta:
400g tagliatelle
Water and salt (for boiling)

Recipe:

Step 1: Prepare the Rabbit Broth
Add rabbit trimmings, carrots, onion, and parsley to a pot. Cover with water and bring to a boil.
Reduce heat and simmer for 1–3 hours, skimming any foam that rises to the top. Strain and reserve the broth for the sauce.
Step 2: Butcher the Rabbit
Separate the legs, loins, and arms from the rabbit. Reserve trimmings for the broth.
Roll the loins and slice them into 3–4 pieces.
Step 3: Prep Ingredients
Dice the shallot and slice the mushrooms.
Chop parsley for garnish.
Boil tagliatelle in salted water until al dente. Drain and set aside.
Step 4: Cook the Fricassee
Heat olive oil in a pan over medium-high heat. Sear the mushrooms and shallots until softened. Remove and set aside.
In the same pan, cook bacon until crispy. Remove and set aside.
Sear rabbit pieces (including legs and loins) until golden on all sides. Add fresh thyme leaves during searing.
Step 5: Deglaze the Pan
Pour white wine into the pan, scraping up browned bits from the bottom with a wooden spoon. Let it reduce slightly.
Add back the mushrooms, shallots, bacon, and seared rabbit.
Step 6: Make the Sauce
Stir in heavy cream and whole-grain mustard. Mix well.
Gradually add rabbit broth, tasting as you go, until the sauce reaches your desired consistency. Season with salt and pepper.
Step 7: Serve
Toss cooked tagliatelle with the creamy rabbit fricassee.
Garnish with parsley and serve immediately.