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Name: Authentic Huesenziwwi op Lëtzebuerger Art Recipe
Prep time: 30 min
Cook time: 90 min
Yield: 4
Cuisine: Luxembourg
Ingredients: 1 whole rabbit (approx. 1.5 kg), jointed into 6-8 pieces; 2 tablespoons vegetable oil; 50 grams butter; 1 large onion, finely chopped; 1 large carrot, finely chopped; 1 celery stalk, finely chopped; 2 cloves garlic, minced; 2 tablespoons all-purpose flour; 150 ml dry white wine (e.g., Riesling or Pinot Gris); 200 ml chicken or game stock; 250 ml heavy cream (35% fat); 2 tablespoons strong Dijon mustard; 1 tablespoon whole-grain mustard; 1 bay leaf; 2 sprigs fresh thyme; Salt and freshly ground black pepper to taste; Fresh parsley, chopped (for garnish); 1 kg potatoes (waxy variety), for serving

Huesenziwwi op Lëtzebuerger Art

🇱🇺 Luxembourg

Western Europe

A traditional Luxembourgish dish featuring rabbit cooked in a cream sauce with mustard, often served with potatoes.

Rabbit

Cream Sauce

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