Rabbit with Aioli
Indulge in the rich, rustic flavors of this classic "Rabbit with Aioli" recipe, a dish that pairs tender, slow-simmered rabbit with a luscious homemade aioli. Perfectly seasoned with aromatic thyme, rosemary, and garlic, the rabbit is browned to golden perfection before simmering in a savory blend of dry white wine and chicken stock. The creamy, velvety aioli—crafted with egg yolks, Dijon mustard, fresh lemon juice, and a blend of oils—adds a decadent, garlicky touch to each bite. Serve this elegant yet approachable dish with crusty bread or roasted vegetables for a hearty, flavorful feast that’s sure to impress. Ideal for dinner parties or cozy family meals, this recipe brings a gourmet touch to your table while highlighting Mediterranean-inspired cooking techniques.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 Rabbit (whole, cut into 8 pieces)
- 4 tablespoons Olive oil
- 4 Garlic cloves (minced)
- 2 teaspoons Fresh thyme leaves
- 1 teaspoon Rosemary (chopped)
- 1 cup Dry white wine
- 1 cup Chicken stock
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 Egg yolks
- 1 teaspoon Dijon mustard
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 Garlic clove (grated)
- 0.5 cup Vegetable oil
- 0.5 cup Extra virgin olive oil
Instructions
Season the rabbit pieces with salt and pepper on all sides.
In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Add the rabbit pieces and brown them on all sides, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding the pan. Remove the rabbit and set aside.
Lower the heat to medium and add the remaining 2 tablespoons of olive oil to the pan. Add the minced garlic, thyme, and rosemary and sauté for 1-2 minutes until fragrant.
Deglaze the pan by pouring in the white wine, scraping the bottom to release any browned bits. Allow the wine to simmer for 2 minutes.
Add the chicken stock to the pan and return the rabbit pieces to the skillet. Cover and simmer over low heat for about 40-45 minutes, or until the rabbit is tender and cooked through.
While the rabbit is cooking, prepare the aioli. In a medium bowl, whisk together the egg yolks, Dijon mustard, lemon juice, and grated garlic until smooth.
Slowly drizzle in the vegetable oil while whisking constantly, ensuring the mixture emulsifies. Once half of the vegetable oil is incorporated, begin drizzling in the extra virgin olive oil in the same manner until thick and creamy.
Season the aioli with salt to taste and set aside.
When the rabbit is done, remove it from the pan and arrange on a serving platter. Pour some of the pan sauce over the rabbit.
Serve the rabbit with the aioli on the side for dipping, along with crusty bread or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
2960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 294.1 g | 377% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 72.5 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 2678 mg | 116% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 3.8 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 137 mg | 11% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 626 mg | 13% | |
*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.
