Description
This Braised Rabbit with Rosemary & Garlic recipe offers a tender, savory delight featuring rabbit pieces slowly cooked in a fragrant broth of white wine, chicken stock, and fresh herbs. The resulting dish boasts rich flavors enhanced by garlic, rosemary, and a touch of lemon, making it an elegant yet comforting main course perfect for special dinners or cozy gatherings.
Ingredients
Scale
Meat
- 2 whole rabbits, cut into pieces (approximately 3-4 pounds total)
Liquids
- 2 cups chicken stock
- 1 cup dry white wine
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
Vegetables & Aromatics
- 1 large onion, diced
- 4 cloves garlic, finely chopped
Herbs & Seasonings
- 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried rosemary)
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
Garnish
- Chopped fresh parsley
Instructions
- Heat the oil: Warm the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat to prepare for browning the rabbit pieces.
- Brown the rabbit: Add rabbit pieces in batches, searing them until nicely browned on all sides, approximately 5-7 minutes per batch, to develop rich flavor.
- Set aside browned rabbit: Remove the browned pieces from the pot and place them on a plate to rest while you prepare the aromatics.
- Sauté onions: In the same pot, add diced onion and cook over medium heat until soft and translucent, about 5 minutes, to build the base flavor.
- Add garlic: Stir in finely chopped garlic and cook for another minute until fragrant to enhance the aroma.
- Deglaze the pot: Pour in the chicken stock and dry white wine, scraping the bottom of the pot to release any browned bits for deeper taste.
- Simmer the liquids: Bring this mixture to a gentle simmer to blend the flavors.
- Return the rabbit and season: Add the browned rabbit back into the pot along with rosemary, sea salt, black pepper, bay leaf, and lemon juice; stir to combine.
- Braise the rabbit: Cover the pot with a lid, reduce heat to low, and let simmer gently for 1.5 to 2 hours until the rabbit meat is tender and flavorful.
- Rest and remove bay leaf: Take the rabbit pieces out for a brief rest, discard the bay leaf, ensuring the stew is ready for finishing.
- Reduce sauce if desired: If you prefer a thicker sauce, increase the heat and allow the liquid to reduce to your preferred consistency.
- Serve: Plate the rabbit stew garnished generously with fresh chopped parsley for a fresh and vibrant finish.
Notes
- When browning rabbit, avoid overcrowding the pot which can cause steaming instead of searing.
- You can substitute fresh rosemary with dried if fresh is unavailable, using less since dried is more concentrated.
- For a non-alcoholic version, replace white wine with additional chicken stock and a splash of white grape juice or apple cider vinegar.
- This dish pairs well with creamy mashed potatoes or rustic bread to soak up the delicious sauce.
- Slow and low cooking is key to tender rabbit meat; avoid rushing the braising time.
