Braised Rabbit Recipe with Sour Cream and Mushrooms

Name: Braised Rabbit Recipe with Sour Cream and Mushrooms
Prep time: 25 min
Cook time: 100 min
Total time: 125 min
Yield: 6 servings
Cuisine: Eastern European-inspired
Ingredients: 1.5 kg rabbit, cut into serving pieces; 400 g sour cream; 4 cloves garlic, minced; 2 whole medium onions, sliced; 1 whole large carrot, sliced; 200 g button mushrooms, sliced; 200 ml dry white wine, divided; 50 g unsalted butter; 1 tbsp all-purpose flour; 2 tbsp neutral oil; 2 whole bay leaves; 1 tsp fine salt; 1/2 tsp black pepper; 1 tsp dried thyme

Tender braised rabbit with mushrooms and a creamy white wine sauce.

By Savva LoginovUpdated October 2, 2026

Total 2 hr 5 minMakes 6 servings

Jump to Recipe

Rabbit browns before slow braising with onion, carrot, garlic, wine and sour cream. Keep the heat gentle and cook until the meat is tender at the joints; a thermometer check confirms safe cooking. Pat rabbit dry; season with salt and pepper. Heat butter and oil in a Dutch oven. Brown rabbit pieces in batches; transfer to a plate. Add onions, carrot and mushrooms; cook 6 minutes. Stir in garlic and flour for 1 minute. Pour in 100 ml wine and scrape browned bits. Stir sour cream with remaining wine until smooth; add with bay and thyme. Return rabbit, cover and simmer gently 75 to 90 minutes, turning once, until tender. Ensure rabbit reaches at least 71°C (160°F) in the thickest pieces. Remove bay leaves and serve with sauce.

Braised Rabbit Recipe with Sour Cream and Mushrooms

How to tell when it is ready

Rabbit is tender at the joints and reaches at least 71°C (160°F).

Tips

Measure ingredients before starting.
Use even-sized pieces for consistent cooking.
Taste and adjust seasoning near the end.
Cool leftovers promptly and refrigerate covered.

Troubleshooting

If mixture is too thick, add liquid gradually.
If browning too quickly, lower the heat.

Substitutions

Use a suitable neutral oil if needed.
Choose a compatible dairy-free alternative where appropriate.

Variations

Adjust herbs or spices to taste.
Add citrus zest for a brighter flavor.

Serving suggestions

Serve with a fresh seasonal side.
Pair with a suitable salad or fruit.
Offer a complementary sauce or topping.
Serve warm for the best texture.

Make ahead

Measure ingredients ahead and refrigerate perishable components; finish shortly before serving.

Storage

Refrigerate leftovers promptly and use within 3 days.

Food safety

Contains dairy and wheat. Cook rabbit thoroughly; refrigerate leftovers within 2 hours.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly.

How should I store braised rabbit in sour cream sauce?

Refrigerate leftovers promptly and use within 3 days.

Serve promptly and store leftovers safely.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Braised Rabbit Recipe with Sour Cream and Mushrooms