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Name: Authentic Huesenziwwi (Luxembourgish Braised Rabbit in Riesling Cream Sauce)
Prep time: 20 min
Cook time: 75 min
Yield: 4
Cuisine: Luxembourg
Ingredients: 1 whole rabbit (approx. 2.5 - 3 lbs / 1.2 - 1.4 kg), jointed into 8 pieces; 2 tablespoons unsalted butter; 1 tablespoon vegetable oil; 2 large yellow onions, thinly sliced; 3 cloves garlic, minced; 1/2 cup dry white Riesling wine (plus 1/4 cup for deglazing); 5 cups heavy cream (crème fraîche épaisse is traditional); 1 cup chicken or rabbit stock; 1 tablespoon Dijon mustard; 1 teaspoon fresh thyme leaves (or 1/2 tsp dried); 1 bay leaf; Salt and freshly ground black pepper to taste; 1 lb (450g) egg noodles (Tagliatelle or Spätzle), cooked according to package directions; Fresh parsley, chopped (for garnish)

Huesenziwwi

🇱🇺 Luxembourg

Western Europe

A traditional Luxembourgish dish featuring rabbit cooked in a wine and cream sauce, often served with pasta.

Rabbit

Cream Sauce

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