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Braised Rabbit with Rosemary & Garlic

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A savory braised rabbit dish infused with rosemary and garlic, perfect for special occasions or family dinners.

Ingredients

Scale
  • 2 whole rabbits, cut into pieces (approximately 3–4 pounds total)
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, diced
  • 4 cloves garlic, finely chopped
  • 2 cups chicken stock
  • 1 cup dry white wine
  • 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried)
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 1 tablespoon fresh lemon juice
  • Chopped fresh parsley (for garnish)

Instructions

  1. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
  2. Add the rabbit pieces in batches, browning them evenly on all sides for about 5-7 minutes.
  3. Transfer the browned rabbit to a plate and set it aside.
  4. Add the diced onion to the same pot and sauté until soft and translucent, about 5 minutes.
  5. Stir in the finely chopped garlic and cook for an additional minute.
  6. Pour in the chicken stock and white wine, scraping up any bits stuck to the bottom of the pot.
  7. Bring this mixture to a gentle simmer.
  8. Return the browned rabbit pieces to the pot with the rosemary, sea salt, black pepper, bay leaf, and lemon juice. Stir well.
  9. Cover the pot with a lid, reduce the heat to low, and let it simmer for about 1.5 to 2 hours.
  10. Remove the rabbit from the pot and let it rest for a few minutes, discarding the bay leaf.
  11. If a thicker sauce is desired, increase the heat to reduce the sauce further.
  12. Serve the stew garnished with fresh parsley.

Notes

Serve with creamy mashed potatoes, polenta, or crusty bread to soak up the sauce.

Nutrition

Find it online: https://doughgirlbylea.com/braised-rabbit-with-rosemary-and-garlic-2/

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