Description
Enjoy a classic French-inspired dish with this Braised Rabbit with Rosemary & Garlic recipe. Tender rabbit pieces are browned and then slow-cooked in a flavorful mix of chicken stock, white wine, fresh rosemary, and garlic, resulting in a savory, aromatic stew perfect for a comforting meal.
Ingredients
Scale
Rabbit and Braising Ingredients
- 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
For Garnish
- Chopped fresh parsley
Instructions
- Heat the oil: Warm the extra virgin 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, ensuring they brown evenly on all sides for about 5-7 minutes to develop rich flavor and color.
- Set aside browned rabbit: Transfer the browned rabbit pieces to a plate and keep aside while preparing the base for braising.
- Sauté onion: In the same pot, add diced onion and cook until soft and translucent, about 5 minutes, to build the flavor foundation.
- Add garlic: Stir in finely chopped garlic and cook for an additional minute until fragrant, enhancing the aroma.
- Deglaze the pot: Pour in chicken stock and dry white wine, scraping the pot’s bottom to release browned bits, enriching the sauce base.
- Simmer liquid: Bring the mixture to a gentle simmer to meld the flavors before adding the rabbit back.
- Add rabbit and seasonings: Return the browned rabbit pieces to the pot, then add rosemary, sea salt, black pepper, bay leaf, and fresh lemon juice; stir well to combine.
- Braise: Cover the pot with a lid, reduce heat to low, and simmer gently for 1.5 to 2 hours or until the rabbit is tender and infused with flavors.
- Rest rabbit and discard bay leaf: Remove rabbit pieces from heat and let rest briefly; remember to remove the bay leaf to avoid bitterness.
- Optional sauce reduction: If preferred, increase heat and reduce the braising liquid to thicken the sauce to your desired consistency.
- Serve: Plate the braised rabbit and garnish with chopped fresh parsley for a bright, herbaceous finish.
Notes
- Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution during browning and braising.
- Dry white wine can be substituted with extra chicken stock if preferred to keep the flavor milder.
- Adjust cooking time if using smaller or larger pieces of rabbit to ensure tenderness.
- The sauce can be thickened with a slurry of flour or cornstarch if desired instead of reduction.
- Serve with crusty bread, mashed potatoes, or polenta for a complete meal.
