Elizabethan Rabbit
Step back in time with this deliciously rustic Elizabethan Rabbit recipe, a classic dish that brings Old World flavors to your modern kitchen. Tender rabbit is browned to perfection and slow-braised with aromatic vegetables, herbs like thyme and parsley, and a subtle hint of cloves for a uniquely spiced depth. This one-pot wonder is deglazed with white wine and apple cider vinegar, then slow-cooked in a rich chicken stock for a hearty and flavorful sauce. Perfect for fans of historical cooking, this dish is an exquisite centerpiece when served with crusty bread or roasted root vegetables, making it ideal for a cozy yet elegant dinner. Whether you're a seasoned cook or adventurous eater, this Elizabethan-inspired recipe is a must-try to add a touch of history to your table. Key phrases like "braised rabbit recipe," "Elizabethan cooking," and "one-pot dinner" make it a standout choice for food enthusiasts everywhere.
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Recipe Information
Ingredients
- 1 piece rabbit, whole
- 1 piece onion, finely chopped
- 2 pieces carrot, chopped
- 2 pieces celery stick, chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon dried thyme
- 1 pinch ground cloves
- 1 cup white wine
- 2 cups chicken stock
- 2 tablespoons apple cider vinegar
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 2 pieces bay leaves
Instructions
Preheat your oven to 350°F (175°C).
Skin, clean, and joint the rabbit into 6 to 8 pieces. Pat the pieces dry with a paper towel.
Season the rabbit pieces with salt and black pepper. Lightly dust them with flour to coat evenly.
In a large, oven-safe pot or Dutch oven, heat the olive oil and unsalted butter over medium-high heat.
Brown the rabbit pieces on all sides, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding the pan. Once browned, remove the rabbit pieces and set aside.
In the same pot, add the chopped onion, carrot, and celery. Sauté for 5 minutes or until the vegetables are softened.
Stir in the parsley, thyme, and a pinch of ground cloves. Cook for an additional minute, allowing the herbs and spices to release their aroma.
Pour in the white wine and apple cider vinegar, scraping the bottom of the pot to deglaze and release any browned bits.
Stir in the chicken stock, then add the bay leaves. Bring the mixture to a simmer.
Return the rabbit pieces to the pot, ensuring they are mostly submerged in the broth.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Bake for 60-70 minutes, or until the rabbit is tender and cooked through.
Remove the pot from the oven and take out the rabbit pieces. Discard the bay leaves.
If desired, simmer the sauce on the stovetop to reduce and thicken it slightly. Adjust seasoning with additional salt and pepper, if needed.
Serve the rabbit with the vegetable-laden sauce spooned over top. Pair with rustic bread or roasted root vegetables for an authentic Elizabethan dining experience.
Nutrition Facts
Calories |
769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 779 mg | 34% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.4 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 102 mg | 8% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1567 mg | 33% | |
*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.
