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Tender, fall-off-the-bone rabbit simmered in a rich, savory broth with bacon, vegetables, and herbs. A rustic and deeply comforting dish perfect for a special Sunday dinner, ready to impress.
For 4 servings
Prepare the Rabbit
Render Bacon and Sear Rabbit
Sauté the Aromatics
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Tender, fall-off-the-bone rabbit simmered in a rich, savory broth with bacon, vegetables, and herbs. A rustic and deeply comforting dish perfect for a special Sunday dinner, ready to impress.
This american recipe takes 125 minutes to prepare and yields 4 servings. At 1020.16 calories per serving with 112.86g of protein, it's a moderately challenging recipe perfect for dinner or supper.
Deglaze and Build the Braising Liquid
Braise to Tenderness
Finish and Serve
Replace the rabbit with chicken thighs (bone-in, skin-on) for a more common but equally delicious version. Reduce braising time to 45-60 minutes.
Add 8 ounces of sliced cremini mushrooms along with the onions and carrots for an extra layer of earthy flavor.
For a slightly different flavor profile, substitute the white wine with a dry hard cider or a dark beer like a porter.
Stir in a tablespoon of Dijon mustard and a splash of heavy cream into the sauce at the end for a richer, creamier finish.
Rabbit meat is a fantastic source of high-quality, lean protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
This dish provides significant amounts of B vitamins, particularly B12 and niacin, from the rabbit meat. These vitamins are crucial for energy metabolism, nervous system health, and the formation of red blood cells.
Rabbit is a good source of minerals like selenium, which acts as a powerful antioxidant, and phosphorus, which is vital for bone and tooth health.
Rabbit meat itself is very healthy. It's a lean source of protein, low in fat and cholesterol, and rich in B vitamins. This specific recipe includes bacon and butter, which adds fat and calories, but it can be part of a balanced diet when enjoyed in moderation.
A single serving of this Braised Rabbit is estimated to have approximately 650-750 calories. This can vary based on the exact size of the rabbit pieces and the amount of fat rendered from the bacon.
Absolutely. This braising method works wonderfully with bone-in, skin-on chicken thighs or even pork shoulder cut into chunks. Adjust the cooking time accordingly; chicken will take less time (around 45-60 minutes) while pork may take longer (2-2.5 hours).
A dry, crisp white wine is best. Good options include Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay. The key is to use a wine you would enjoy drinking, as its flavor will concentrate in the sauce.
Yes. Follow steps 1-4 on the stovetop in a separate pan. Then, transfer everything (seared rabbit, bacon, vegetables, and braising liquid) to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the rabbit is tender.