Wine Rabbit
Delight your taste buds with the rustic elegance of Wine Rabbit, a rich and comforting dish that’s packed with bold flavors and perfect for special occasions or a cozy dinner at home. This slow-braised recipe features tender rabbit pieces simmered in a luscious blend of dry red wine, savory chicken stock, aromatic herbs like thyme and rosemary, and a medley of onions, carrots, celery, and mushrooms. The result is an irresistibly hearty stew with fall-off-the-bone tenderness and a deeply flavorful sauce. Ideal for pairing with crusty bread, creamy mashed potatoes, or buttered noodles, this dish transforms simple ingredients into a gourmet culinary experience. Impress your guests with this French-inspired rabbit recipe that combines rustic charm with a touch of elegance.
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Recipe Information
Ingredients
- 1 whole (about 3-4 pounds), cut into 6-8 pieces Rabbit
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup All-purpose flour
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large, finely chopped Yellow onion
- 2 medium, diced Carrot
- 2 diced Celery stalk
- 3 minced Garlic cloves
- 2 cups (dry variety, such as Cabernet Sauvignon or Merlot) Red wine
- 2 cups Chicken stock
- 2 tablespoons Tomato paste
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 1 leaf Bay leaf
- 1 cup, sliced Mushrooms
- 2 tablespoons, chopped (for garnish) Parsley
Instructions
Season the rabbit pieces with salt and black pepper. Lightly coat each piece in flour, shaking off any excess.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium-high heat. Working in batches, sear the rabbit pieces until golden brown on both sides. Remove the rabbit from the pot and set aside.
In the same pot, lower the heat to medium and add the chopped onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the tomato paste to the pot and stir until it evenly coats the vegetables.
Deglaze the pot by pouring in the red wine, scraping the bottom to release any browned bits. Let the wine simmer for 3-4 minutes to reduce slightly.
Pour in the chicken stock and return the seared rabbit pieces to the pot. Add the thyme sprigs, rosemary sprigs, and bay leaf. Bring the mixture to a simmer.
Reduce the heat to low, cover the pot with a lid, and let the rabbit braise gently for 1.5 hours, or until the meat is tender and falling off the bone.
In the last 20 minutes of cooking, stir in the sliced mushrooms and allow them to cook through.
Remove the pot from the heat and discard the herb sprigs and bay leaf. Adjust seasoning with additional salt and pepper, if needed.
Serve the wine-braised rabbit hot, garnished with chopped parsley. Pair it with crusty bread, mashed potatoes, or buttered noodles for a complete meal.
Nutrition Facts
Calories |
4943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.7 g | 265% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 30.9 g | ||
| Cholesterol | 1380 mg | 460% | |
| Sodium | 10560 mg | 459% | |
| Total Carbohydrate | 153.4 g | 56% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 24.8 g | ||
| Protein | 501.9 g | 1004% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 589 mg | 45% | |
| Iron | 50.5 mg | 281% | |
| Potassium | 7108 mg | 151% | |
*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.
