Rabbit
Discover the rich, rustic flavors of this classic braised rabbit recipe, a perfect centerpiece for a cozy dinner. Tender pieces of rabbit are lightly dusted in flour, seared to golden perfection, and simmered slowly in an aromatic medley of dry white wine, chicken stock, and fresh herbs like thyme and bay leaf. Complemented by a harmonious blend of sautéed onions, carrots, celery, and garlic, this dish boasts a robust depth of flavor that’s both comforting and elegant. Ideal for special occasions or a hearty family meal, this rabbit recipe is best served with crusty bread, creamy mashed potatoes, or velvety polenta to soak up every drop of the luscious sauce. With just 20 minutes of prep time and 90 minutes of cooking, this slow-cooked delight will transport you to the heart of rustic European cuisine. Perfect for rabbit stew lovers and those seeking a unique dish to elevate their dining table!
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Recipe Information
Ingredients
- 1 unit rabbit, whole (cut into 6-8 pieces)
- 50 grams all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 medium carrots, sliced
- 2 stalks celery stalks, chopped
- 3 cloves garlic cloves, minced
- 250 milliliters dry white wine
- 500 milliliters low-sodium chicken stock
- 4 sprigs fresh thyme sprigs
- 1 leaf bay leaf
- 2 tablespoons chopped parsley, for garnish
Instructions
Pat the rabbit pieces dry with paper towels. Season them with salt and black pepper on all sides.
Dust the rabbit pieces lightly with the all-purpose flour, shaking off any excess.
Heat 2 tablespoons of olive oil and the butter in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Brown the rabbit pieces in batches, 3-4 minutes per side, until golden. Remove them from the pan and set aside.
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pan, followed by the onion, carrots, and celery. Sauté for 5-6 minutes until softened.
Add the minced garlic to the pan and sauté for another minute until fragrant.
Pour in the white wine, scraping the bottom of the pan to release any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
Add the chicken stock, thyme sprigs, and bay leaf to the pan. Stir to combine.
Return the browned rabbit pieces to the pan, nestling them into the liquid. The liquid should almost cover the rabbit pieces.
Bring the mixture to a gentle simmer. Cover the skillet or Dutch oven with a lid and reduce the heat to low.
Cook for 60-75 minutes, stirring occasionally, until the rabbit is tender and the sauce has thickened slightly.
Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
Remove the thyme sprigs and bay leaf before serving.
Garnish the dish with freshly chopped parsley and serve warm with crusty bread, mashed potatoes, or polenta.
Nutrition Facts
Calories |
2834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.0 g | 190% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 882 mg | 294% | |
| Sodium | 3214 mg | 140% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 12.9 g | ||
| Protein | 260.8 g | 522% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 4248 mg | 90% | |
*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.
