Pan-Fried Rabbit with Sour Cream Sauce

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Pan-Fried Rabbit with Sour Cream Sauce

Pan-Fried Rabbit with Dill Sour Cream Sauce

The Pan-Fried Rabbit with Sour Cream Sauce Recipe is a culinary masterpiece that combines the delicate and lean meat of rabbit with the rich, tangy allure of a sour cream sauce. This dish transforms humble rabbit into an exquisite meal that will captivate your palate with its flavors and textures.
The rabbit is expertly pan-fried until tender and succulent, achieving a crispy and golden exterior that adds a delightful contrast to the tender meat within. The magic of this dish lies in the sour cream sauce, which is a harmonious blend of creaminess and tanginess, elevating the rabbit to a level of gastronomic delight.
Pan-Fried Rabbit with Sour Cream Sauce is a dish that embodies both elegance and comfort, making it an excellent choice for special occasions or when you want to savor a unique and delicious meal. The combination of tender rabbit meat and the luscious sour cream sauce is a symphony for the taste buds, ensuring a memorable dining experience.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine French
Servings 6 servings


  • 42/1.2 (oz/kg) rabbit (one rabbit)
  • 3 tbsp olive oil
  • some salt and ground black pepper to taste
  • 7/200 (oz/g) red onions
  • 5-6 cloves or to taste
  • 17/500 (fl oz/ml) chicken/beef stock
  • 1 tbsp dried tarragon
  • 14/400 (oz/g) heavy cream (20% fat)
  • 1 bundle of green dill, chopped finely


  • cut the rabbit into 6-8 pieces.
  • pour oil into the pan and wait to heat up.
  • place and fry the rabbit pieces at a high temperature until golden brown (3-5 minutes.)
  • in the meantime, add salt to taste.
  • flip and fry the rabbit evenly (3-5 minutes.)
  • remove the fried rabbit from the pan and set aside.
  • peel and chop the onion very finely.
  • peel and chop the garlic finely.
  • fry the onion and garlic in the same pan for about 2-3 minutes or until slightly glassy.
  • put the fried rabbit back in the pan.
  • pour the stock into the pan.
  • add pepper and dried tarragon.
  • simmer the rabbit for about 45 minutes under the lid at a low temperature.
  • add the sour cream to the pan.
  • add the chopped dill and mix the ingredients.
  • cook the sauce just until it starts bubbling slightly, then serve the dish immediately with your preferred side dish.



Cooking Tips for the Best Results:

  1. Select Fresh Rabbit: Choose fresh rabbit meat from a reputable source, ensuring it’s properly cleaned and prepared. Freshness is key to achieving the best flavor and texture.
  2. Marinate for Tenderness: To enhance the tenderness and flavor of the rabbit, marinate it before cooking. A mixture of olive oil, herbs, and spices can work wonders. Allow the rabbit to marinate for at least an hour or even overnight in the refrigerator.
  3. Use a Heavy Skillet: Opt for a heavy-bottomed skillet, like cast iron, when pan-frying the rabbit. This type of skillet distributes heat evenly and helps achieve a crispy exterior while keeping the meat juicy and tender.
  4. Monitor Cooking Time: Rabbit meat is lean and can become tough if overcooked. Keep a close eye on the cooking time and use a meat thermometer to ensure it reaches an internal temperature of 160°F (71°C) for optimal doneness.
  5. Add Sour Cream Gradually: When preparing the sour cream sauce, add the sour cream gradually, stirring constantly. This prevents curdling and ensures a smooth, velvety sauce. It’s best to remove the pan from direct heat before incorporating the sour cream.

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FAQs about the Pan-Fried Rabbit Recipe with Sour Cream Sauce

Where can I find rabbit meat for this recipe?

You can often find rabbit meat in specialty butcher shops, some well-stocked supermarkets, or online. Ensure that the rabbit is fresh and properly prepared, and consider reaching out to local farms or game butchers.

How do I marinate the rabbit for the best flavor?

To marinate the rabbit, prepare a mixture of olive oil, herbs (such as thyme and rosemary), garlic, and your choice of spices. Coat the rabbit pieces evenly and refrigerate, covered, for at least an hour, allowing the flavors to infuse the meat.

Can I substitute sour cream with a dairy-free alternative in the sauce?

Yes, you can use dairy-free sour cream or other non-dairy alternatives like coconut milk or cashew cream to make a vegan version of the sour cream sauce. Just be aware that this will alter the flavor profile.

How do I know when the rabbit is done cooking?

The rabbit is done when it reaches an internal temperature of 160°F (71°C). Use a meat thermometer to ensure it’s cooked to the right temperature, as overcooking can lead to dry meat.

What side dishes pair well with Pan-Fried Rabbit and Sour Cream Sauce?

Consider serving this dish with sides like buttered noodles, roasted vegetables, or a fresh green salad. These choices complement the rabbit and its sauce, creating a balanced and satisfying meal.

➡️ Enjoy cooking fried rabbit in a pan from scratch! For additional info, read more on rabbit!

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