Braised Rabbit Italian Style
Indulge in the rustic charm of Braised Rabbit Italian Style, a classic dish that transforms tender rabbit meat into a melt-in-your-mouth masterpiece. Slowly simmered in a rich tomato and white wine sauce, this recipe combines aromatic vegetables, garlic, and fragrant herbs like rosemary and thyme to create layers of deep, robust flavors. The rabbit is seared to golden perfection before being gently braised for hours, resulting in succulent, fall-off-the-bone meat. Perfectly paired with crusty bread, creamy polenta, or fresh pasta, this traditional Italian dish is a hearty, savory centerpiece that’s sure to impress. Whether you're looking for a unique Sunday supper or a special occasion meal, this recipe offers an authentic Italian cooking experience with a comforting and flavorful payoff.
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Recipe Information
Ingredients
- 1 whole (about 2-3 lbs, cut into 6-8 pieces) rabbit
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium, diced onion
- 1 medium, diced carrot
- 1 diced celery stalk
- 4 minced garlic cloves
- 1 cup dry white wine
- 1 28-ounce can (crushed by hand or lightly blended) canned whole tomatoes
- 1 cup chicken stock
- 2 whole bay leaves
- 2 sprigs rosemary
- 4 sprigs thyme
- 2 tablespoons, finely chopped parsley
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (freshly ground, adjust to taste) black pepper
Instructions
Begin by patting the rabbit pieces dry with paper towels to remove excess moisture. Season the pieces generously with salt and black pepper on all sides.
In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil and butter over medium-high heat until the butter is melted and sizzling.
Add the rabbit pieces to the skillet and brown them on all sides. Sear in batches if necessary to avoid overcrowding the pan. This step should take about 8-10 minutes. Once browned, transfer the rabbit pieces to a plate and set aside.
Reduce the heat to medium and add the diced onion, carrot, and celery to the skillet. Cook for about 5 minutes, stirring frequently, until the vegetables are softened and starting to caramelize.
Stir in the minced garlic and cook for another minute, being careful not to burn it.
Deglaze the pan by adding the white wine, scraping the bottom with a wooden spoon to release any browned bits. Let the wine simmer for about 3 minutes to reduce slightly.
Stir in the crushed canned tomatoes and chicken stock. Mix well to combine.
Add the bay leaves, rosemary sprigs, and thyme sprigs to the skillet. Return the browned rabbit pieces to the pan, nestling them into the sauce.
Reduce the heat to low, cover the skillet with a tight-fitting lid, and let the rabbit braise gently for about 1.5 to 2 hours. Stir occasionally, ensuring the rabbit stays submerged in the sauce.
Once the rabbit is tender and the meat easily pulls away from the bone, remove the bay leaves and herb sprigs. Adjust the seasoning with additional salt and black pepper as needed.
Transfer the braised rabbit to a serving platter and spoon the rich tomato sauce over the top. Garnish with freshly chopped parsley.
Serve warm with crusty bread, polenta, or fresh pasta to soak up the sauce. Enjoy your rustic Italian-style braised rabbit!
Nutrition Facts
Calories |
904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 1775 mg | 77% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 9.3 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1443 mg | 31% | |
*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.
