Marinated and Stewed Rabbit
Transform your dinner table with this rustic and flavorful Marinated and Stewed Rabbit recipe—a dish that combines the tenderness of slow-cooked rabbit with the robust flavors of a red wine marinade infused with fresh rosemary, thyme, and garlic. Perfectly balanced with sautéed aromatics like onion, carrot, and celery, and simmered to perfection in a rich tomato and stock-based sauce, this recipe is a celebration of classic comfort food with a gourmet twist. Ideal for special occasions or an elevated weeknight meal, this dish offers a depth of flavor that pairs beautifully with creamy polenta, mashed potatoes, or crusty bread. Simple yet elegant, this is your go-to recipe for showcasing the exquisite richness of braised rabbit.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 whole (about 2-3 lbs), cut into pieces Rabbit
- 750 ml Dry red wine
- 4 cloves, minced Garlic cloves
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 2 Bay leaves
- 1 teaspoon Black peppercorns
- 3 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 1 large, diced Carrot
- 1 medium, diced Celery stalk
- 2 tablespoons Tomato paste
- 500 ml Chicken or vegetable stock
- 1 teaspoon (to taste) Salt
- 0.5 teaspoon (to taste) Ground black pepper
Instructions
Place the rabbit pieces in a large bowl or container. Add the red wine, minced garlic, rosemary sprigs, thyme sprigs, bay leaves, and black peppercorns. Ensure the rabbit is fully submerged in the marinade. Cover and refrigerate for at least 4 hours or, ideally, overnight for maximum flavor.
Once marinated, remove the rabbit pieces from the marinade and pat them dry with paper towels. Strain the marinade, reserving the liquid and discarding the herbs and spices.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the rabbit pieces and sear them until golden brown on all sides. Remove the rabbit from the pot and set aside.
In the same pot, add the chopped onion, diced carrot, and diced celery. Sauté the vegetables until softened, about 5 minutes.
Stir in the tomato paste and cook for another 2 minutes to enhance its flavor.
Pour in the reserved marinade and bring it to a simmer. Let it reduce slightly, about 5 minutes.
Add the seared rabbit pieces back to the pot, then pour in the chicken or vegetable stock. The liquid should just cover the rabbit pieces. Season with salt and ground black pepper to taste.
Bring the mixture to a gentle simmer. Cover the pot with a lid and cook on low heat for about 1.5 to 2 hours, or until the rabbit is tender and the sauce has thickened.
Taste and adjust the seasoning if needed. Serve hot with crusty bread, mashed potatoes, or polenta to soak up the flavorful sauce.
Nutrition Facts
Calories |
870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 1950 mg | 85% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 5.5 g | ||
| Protein | 88.1 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1346 mg | 29% | |
*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.
