Braised Rabbit

Delight your senses with this rustic and flavorful Braised Rabbit recipe, a classic dish perfect for cozy dinners or special occasions. Featuring tender rabbit meat slowly simmered in a rich broth of dry white wine, chicken stock, and aromatic herbs like thyme and rosemary, this dish highlights the art of slow cooking. Searing the rabbit before braising creates a golden, caramelized exterior, while a medley of onions, carrots, celery, and garlic adds depth and hearty flavor. Finished with a savory tomato-infused sauce, this dish pairs beautifully with creamy mashed potatoes, buttery polenta, or crusty bread to soak up every last drop. Perfectly capturing the essence of comforting European cuisine, braised rabbit will impress your family and guests alike.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 1 whole rabbit, cut into 6-8 pieces
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• 2 medium carrots, peeled and chopped
• 2 stalks celery stalks, chopped
• 4 cloves garlic cloves, minced
• 1 cup dry white wine
• 3 cups chicken or vegetable stock
• 2 tablespoons tomato paste
• 1 None bay leaf
• 3 sprigs fresh thyme sprigs
• 1 sprig fresh rosemary sprig
• 2 tablespoons flat-leaf parsley, chopped (for garnish)

Directions

Step 1

Season the rabbit pieces generously with salt and black pepper.

Step 2

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium-high heat.

Step 3

Working in batches if necessary, sear the rabbit pieces on all sides until golden brown. Remove the rabbit from the pot and set aside.

Step 4

In the same pot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened and slightly caramelized.

Step 5

Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Step 6

Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly.

Step 7

Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.

Step 8

Return the seared rabbit pieces to the pot, then pour in the chicken or vegetable stock. The liquid should almost cover the rabbit pieces.

Step 9

Add the bay leaf, thyme sprigs, and rosemary sprig to the pot. Stir to combine.

Step 10

Bring the mixture to a gentle simmer. Cover the pot and reduce the heat to low. Let the rabbit braise for 1.5 hours, or until the meat is tender and falls off the bone, turning the pieces halfway through cooking.

Step 11

Once cooked, remove the rabbit pieces from the pot and keep warm. Discard the bay leaf, thyme sprigs, and rosemary sprig.

Step 12

Simmer the remaining liquid over medium heat for 5-7 minutes, allowing it to thicken slightly into a sauce.

Step 13

Taste the sauce and adjust seasoning with additional salt and black pepper if needed.

Step 14

Serve the braised rabbit pieces topped with the sauce and garnished with freshly chopped parsley. Pair with mashed potatoes, polenta, or crusty bread.

Nutrition Facts

Serving size	2847.7 grams (2847.7g)

Amount per serving	% Daily Value*
Calories	3364

Total Fat 164.30g	211%
Saturated Fat 44.50g	223%
Polyunsaturated Fat 4.00g
Cholesterol 1230mg	410%
Sodium 5788mg	252%
Total Carbohydrate 44.60g	16%
Dietary Fiber 8.90g	32%
Total Sugars 18.60g
Protein 385.20g	770%

Vitamin D 0IU	0%
Calcium 494mg	38%
Iron 38mg	212%
Potassium 6392mg	136%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.2%

Protein: 48.2%

Carbs: 5.6%