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.
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Recipe Information
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 bay leaf
- 3 sprigs fresh thyme sprigs
- 1 sprig fresh rosemary sprig
- 2 tablespoons flat-leaf parsley, chopped (for garnish)
Instructions
Season the rabbit pieces generously with salt and black pepper.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium-high heat.
Working in batches if necessary, sear the rabbit pieces on all sides until golden brown. Remove the rabbit from the pot and set aside.
In the same pot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened and slightly caramelized.
Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly.
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.
Return the seared rabbit pieces to the pot, then pour in the chicken or vegetable stock. The liquid should almost cover the rabbit pieces.
Add the bay leaf, thyme sprigs, and rosemary sprig to the pot. Stir to combine.
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.
Once cooked, remove the rabbit pieces from the pot and keep warm. Discard the bay leaf, thyme sprigs, and rosemary sprig.
Simmer the remaining liquid over medium heat for 5-7 minutes, allowing it to thicken slightly into a sauce.
Taste the sauce and adjust seasoning with additional salt and black pepper if needed.
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
Calories |
3364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.3 g | 211% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1230 mg | 410% | |
| Sodium | 5788 mg | 252% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 18.6 g | ||
| Protein | 385.2 g | 770% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 494 mg | 38% | |
| Iron | 38.1 mg | 212% | |
| Potassium | 6392 mg | 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.
