Braised Rabbit
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
6 steps. 105 minutes total.
- 1
Step 1
- a.Prepare the Rabbit
- b.Pat the rabbit pieces completely dry with paper towels. This is crucial for getting a good sear.
- c.In a shallow dish, combine the all-purpose flour, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
- d.Dredge each piece of rabbit in the seasoned flour, ensuring a light, even coating. Shake off any excess.
- 2
Step 2
- a.Render Bacon and Sear Rabbit
- b.Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced bacon and cook until crisp, about 5-7 minutes.
- c.Using a slotted spoon, remove the crispy bacon to a plate, leaving the rendered fat in the pot.
- d.Increase the heat to medium-high. Add the olive oil and butter to the bacon fat.
- e.Working in batches to avoid overcrowding the pot, sear the rabbit pieces for 3-4 minutes per side, until deeply golden brown. Transfer the seared rabbit to the plate with the bacon.
- 3
Step 3
- a.Sauté the Aromatics
- b.Reduce the heat to medium. Add the chopped onion, carrots, and celery (the mirepoix) to the pot.
- c.Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
- d.Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 4
Step 4
- a.Deglaze and Build the Braising Liquid
- b.Pour the white wine into the pot. As it sizzles, use a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom.
- c.Bring to a simmer and let the wine reduce by about half, which should take 3-4 minutes.
- d.Stir in the chicken broth, fresh thyme sprigs, rosemary sprig, bay leaf, and the remaining 0.5 teaspoon salt and 0.25 teaspoon pepper.
- 5
Step 5
- a.Braise to Tenderness
- b.Return the seared rabbit and cooked bacon to the pot, nestling them into the liquid and vegetables.
- c.Bring the liquid to a gentle simmer over medium heat.
- d.Once simmering, reduce the heat to low, cover the pot with a tight-fitting lid, and let it braise for 75-90 minutes. The rabbit is ready when the meat is exceptionally tender and pulls away from the bone easily.
- 6
Step 6
- a.Finish and Serve
- b.Carefully transfer the tender rabbit pieces to a serving platter and keep warm.
- c.Remove and discard the thyme sprigs, rosemary sprig, and bay leaf from the sauce.
- d.Taste the sauce and adjust seasoning with more salt and pepper if needed. For a thicker sauce, simmer it uncovered for 5-10 minutes to reduce.
- e.Spoon the rich sauce and vegetables over the rabbit, garnish with fresh chopped parsley, and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Searing the rabbit properly is key to building a deep, rich flavor base for the stew. Don't rush this step.
- 2A heavy-bottomed pot like a cast-iron Dutch oven provides excellent, even heat for both searing and simmering.
- 3If you prefer to cook without alcohol, replace the white wine with an equal amount of chicken broth plus a tablespoon of apple cider vinegar or lemon juice to add a bit of acidity.
- 4The braising liquid should come about halfway up the rabbit pieces. They should not be fully submerged.
- 5This dish is even better the next day. Store it in the refrigerator and gently reheat on the stovetop.
- 6Serve with creamy mashed potatoes, polenta, egg noodles, or crusty bread to soak up all of the delicious sauce.
Adapt it for your goals.
Ingredient Swap
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 inAdd-in
Add 8 ounces of sliced cremini mushrooms along with the onions and carrots for an extra layer of earthy flavor.
Flavor TwistFlavor Twist
For a slightly different flavor profile, substitute the white wine with a dry hard cider or a dark beer like a porter.
Finishing TouchFinishing Touch
Stir in a tablespoon of Dijon mustard and a splash of heavy cream into the sauce at the end for a richer, creamier finish.
Why this is on our healthy list.
Excellent Source of Lean Protein
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.
Rich in B Vitamins
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.
Contains Essential Minerals
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.
Frequently asked questions
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.