The name of the dish comes from an French word Fricasser witch means to fry. It’s white meat in a velouté sauce with egg yolks and cream.
To prepare first season the rabbit with salt and pepper. Heat the butter in a large saucepan and brown the rabbit. Remove and set aside. Add more butter and brown the button of the mushrooms. Put the rabbit back add the white wine and boil for few minutes. Then added chicken stock and bouquet of garni. Cover the saucepan and simmer for around 59-60 minutes.
Take the cooked rabbit and mushrooms out of the saucepan, discard the bouquet of garni. Remove the saucepan from the heat , mix together the cream and egg yolks and stir quickly into the stock. Return to a very low heat and cook , stirring, for about 5 minutes. Season with salt and pepper.
I served my rabbit with potatoes and rabbit garnish with crispy sage leaves 🍃