Simple and Tasty Rabbit
Indulge in the rich, rustic flavors of this "Simple and Tasty Rabbit" recipe, a dish that's as comforting as it is elegant. Tender rabbit pieces are seared to golden perfection and simmered low and slow in a savory blend of dry white wine, chicken broth, and aromatic herbs like thyme and bay leaves. Accompanied by sautéed garlic, onions, and carrots, this hearty one-pot dish creates a deeply flavorful sauce that's perfect for soaking up with crusty bread or pairing alongside creamy mashed potatoes or polenta. With just 20 minutes of prep and straightforward techniques like searing and simmering, this recipe offers an approachable way to impress with a gourmet meal. Ideal for those seeking easy rabbit recipes or braised meat dishes, this wholesome dinner is a must-try for lovers of bold, comforting flavors.
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Recipe Information
Ingredients
- 1 Rabbit (whole, cleaned and cut into pieces)
- 2 tablespoons Olive oil
- 4 Garlic cloves (minced)
- 1 medium Onion (sliced)
- 2 medium Carrots (sliced into rounds)
- 1 cup Dry white wine
- 1 cup Chicken broth
- 3 sprigs Fresh thyme (or 1 tsp dried thyme)
- 2 Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Flour (optional, for thickening)
Instructions
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat.
Season the rabbit pieces with salt and pepper. Sear them in batches until golden brown on all sides, about 4-5 minutes per side. Remove and set aside.
In the same skillet, add the minced garlic, sliced onion, and carrots. Sauté for 5-7 minutes until the vegetables are softened and slightly browned.
Deglaze the pan by adding the white wine, scraping up any brown bits from the bottom with a wooden spoon. Cook for 2-3 minutes to let the alcohol evaporate.
Return the seared rabbit to the skillet. Add the chicken broth, thyme sprigs, and bay leaves. Bring the liquid to a simmer.
Reduce the heat to low, cover the skillet, and let it simmer gently for 1 hour, or until the rabbit is tender and easily pulls away from the bone.
If you'd like a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of water to create a slurry. Stir it into the sauce during the last 10 minutes of cooking.
Remove the thyme sprigs and bay leaves before serving. Adjust seasoning with additional salt and pepper if needed.
Serve the rabbit warm, paired with crusty bread, mashed potatoes, or polenta to soak up the flavorful sauce.
Nutrition Facts
Calories |
755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 3022 mg | 131% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 10.3 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1140 mg | 24% | |
*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.
