ISO A Copycat Recipe ...

kaneohegirlinaz

kaneohegirlinaz

Wannabe TV Chef
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Central/Northern AZ, gateway to The Grand Canyon
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mykitcheninthemiddleofthedesert.wordpress.com
... for a Rabbit Stew/Fricassee that I had at Balthazar in NYC.
Back in 2004, I took my mother to Manhattan for a 1 week vacation, my treat with rewards that I had earned at work.
I had been hearing about this restaurant from Martha Stewart (per prison stay) for some time and don'tcha know, I was able to reserve us a table.
That was one of my most memorable meals EVER in my lifetime!
Ever since then, I have been searching for a recipe for this dish that blew me away.

Recently, a small local shop opened here in Cowboyville Arizona that sells RABBIT!!!

Someone out there, please help me out!
 
I've never been there, but a quick browse of their menu shows that it's French bistro-style cooking, so not mega-exotic. I'm sure you will have Googled it and while it seems Balthazar's actual recipe isn't out there you must have got a myriad of listings, but I also typed 'get me a recipe that is a copycat of rabbit fricassee as served at balthazar' into Copilot and it came up with a classic bistro style recipe.

I cook Chicken Fricassee fairly regularly and it looks quite similar in composition. I expect the elevation you tasted will have been down to their ingredients, technique and seasoning.

Screenshot 2026-05-13 at 2.55.15 PM.png
 
vernplum OH_MY_GAWD!!!!
So many thanks!
This recipe does sound similar to the dish that I had at Bathazar all those years ago.
And to think, I was just at the meat shop here in Cowboyville Arizona that sells already cleaned and prepped Rabbit.
Last night at Bingo, Mrs. Next Door Neighbor asked me if I had been into that new shop and I said "Yes! and they have Rabbit!"
Her response, "please don't share that dish with me..."
:laugh:
 
kaneohegirlinaz said:
vernplum now I'm trying to figure out how to add this to my Copy Me That account, but it's not working using your screen shot.
When I tried to "Google" the exact same thing, I something different...
Click to expand...
My phone can capture text in a pic. Let's see...
Might have to format a bit, I have no idea what a copy me account is.

(Just formatted the steps.)

get me a recipe that is a copycat of rabbit fricasee as served at balthazar

Here's a copycat recipe for Rabbit Fricassée in the style of Balthazar: tender rabbit braised with white wine, mushrooms, cream, and herbs, yielding a luxurious French bistro dish. It balances rustic depth with refined presentation, very much in line with Balthazar's approach to classic French cooking.

Rabbit Fricassée (Balthazar Style)
○ Prep 20 min
Cook 1 hr 15 min
8 Serves 4
Ingredients
Instructions
1 whole rabbit, cut into 6-8 pieces
1 Brown rabbit
Season rabbit pieces with salt and pepper. Heat olive oil and butter in a Dutch oven, brown rabbit on all sides, then set aside.
2 tbsp
olive oil
2 tbsp
unsalted butter
2 Sauté aromatics
1 small onion, finely chopped
In the same pan, sauté onion for 2-3 minutes, add garlic and mushrooms, cook until softened and golden.
2 cloves garlic, minced
3 Deglaze
200g mushrooms (white or cremini), sliced
Pour in white wine, scraping up browned bits. Simmer 3-4 minutes.
1 cup dry white wine
1/2 cup chicken broth
3/4 cup heavy cream
1tbsp Dijon mustard
1tsp fresh thyme
1 bay leaf
4 Braise
Return rabbit to pan, add chicken broth, thyme, and bay leaf. Cover and simmer gently for 35-40 minutes until rabbit is tender.
5 Finish sauce
Uncover, stir in cream and Dijon mustard. Simmer uncovered 10-15 minutes until sauce thickens slightly.
to taste salt and black pepper
Serve
Remove bay leaf, adjust seasoning, garnish with parsley. Serve with crusty bread or buttered noodles.
handful
chopped parsley
 
kaneohegirlinaz said:
Barriehie , nah that didn't work... Copy Me That is a website that can capture recipes and save them for you ...
Click to expand...
Well, you could do like Mom and write it on a recipe card and then try to remember where they all are! 🤪

It probably can't capture the recipe since it didn't come from a site? Try pointing it here.
 
kaneohegirlinaz said:
So now that we've found a recipe, my next question:
Can I freeze this cooked dish?
Four servings is alot for just Moi, no one, I mean one else will be eating this dish other than myself.
Click to expand...
The only ingredient that might go off texturally is the cream but other than that it should freeze. I'd add a bit of egg yolk (1/2 tsp) mixed into the cream, to help it hold together better. It'll be closer to an emulsion, think ice cream.
 
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