🐇 Rustic Braised Rabbit Recipe
Fresh, jointed rabbit makes an excellent slow-cooked meal. The key is gentle cooking with enough liquid so the lean meat stays tender.
Ingredients
- 1 whole rabbit, jointed into pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1½ cups chicken stock
- 1 cup dry white wine (or use more stock)
- 1 teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon black pepper
- Salt, to taste
- 1 tablespoon tomato paste
- ½ cup mushrooms, optional
- Fresh parsley, to finish
Method
- Prepare safely: Keep the raw rabbit refrigerated until you’re ready to cook. Wash hands, utensils and work surfaces thoroughly after handling it, and don’t wash raw meat in the sink because splashing can spread bacteria.
- Pat the rabbit pieces dry and season with salt and pepper.
- Heat olive oil in a heavy pot over medium-high heat. Brown the rabbit in batches, about 2–3 minutes per side. Remove and set aside.
- Add onion, carrots and celery. Cook for about 5 minutes.
- Add garlic and tomato paste and cook for another minute.
- Pour in the wine, scraping the browned bits from the bottom.
- Return the rabbit to the pot. Add stock, thyme, bay leaf and mushrooms if using. The liquid should come roughly halfway up the meat.
- Cover and simmer gently for about 60–90 minutes, turning the pieces occasionally, until the rabbit is tender and has reached a safe internal temperature.
- Remove the bay leaf, taste the sauce and adjust seasoning.
- Garnish with parsley and serve with mashed potatoes, rice, crusty bread, or roasted vegetables.
🌿 Flavor upgrade
For a richer traditional flavor, add a little mustard to the sauce near the end of cooking. A spoonful of cream can also be stirred in after removing the pot from the heat.
Food-safety note: Rabbit is lean and can dry out if aggressively boiled. Keep the cooking temperature gentle and use a food thermometer; USDA guidance recommends cooking rabbit to 160°F/71°C.
