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Braised Rabbit with Rosemary & Garlic

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A savory dish featuring tender rabbit braised with fresh rosemary and garlic, perfect for special occasions.

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. Transfer the browned rabbit to a plate and set aside.
  3. In the same pot, add the diced onion and sauté until soft and translucent, about 5 minutes.
  4. Stir in the chopped garlic and cook for an additional minute until fragrant.
  5. Pour in the chicken stock and white wine, scraping up any bits stuck to the bottom of the pot. Bring the mixture to a gentle simmer.
  6. Return the browned rabbit pieces to the pot and add the rosemary, sea salt, black pepper, bay leaf, and lemon juice. Mix well.
  7. Cover the pot with a lid, reduce the heat to low, and let the stew simmer for about 90-120 minutes, or until the rabbit is tender.
  8. Remove the rabbit pieces from the pot and let them rest for a few minutes. Discard the bay leaf before serving. If a thicker sauce is desired, increase the heat and let the sauce reduce to the desired consistency. Serve the stew garnished with fresh parsley.

Notes

Browning is key; it adds depth to your stew. Use quality wine for the best flavor.

Nutrition

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

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