Braised Rabbit Recipe

This classic French-inspired recipe yields tender, flavorful rabbit in a luxurious sauce. It is perfect for a special gathering or a comforting family meal.

I. Ingredients

This recipe serves four to six people.

Category	Item	Quantity	Notes
Protein	Rabbit, whole	1	Cut into 6-8 pieces
Aromatics	Yellow Onion	1 large	Finely chopped
Aromatics	Carrots	2	Rough chop
Aromatics	Celery Stalks	2	Rough chop
Aromatics	Garlic	4 cloves	Smashed
Liquid	Dry White Wine	1 cup	Such as Pinot Grigio
Liquid	Chicken or Vegetable Stock	2 cups	Use a low-sodium stock
Herbs	Fresh Rosemary	3 sprigs	Whole
Herbs	Fresh Thyme	5 sprigs	Whole
Fat	Olive Oil	2 tablespoons	For searing
Seasoning	All-Purpose Flour	1/4 cup	For dusting
Seasoning	Salt and Black Pepper	To Taste

II. PreparationA. Prep Work

1. Pat the rabbit pieces dry with paper towels. Season liberally with salt and black pepper.
2. Lightly dust the rabbit pieces with the flour, shaking off any excess. This helps create a better sear and thickens the sauce.

B. Searing

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Sear the rabbit pieces in batches until deeply browned on all sides, about 3-4 minutes per side. Do not crowd the pot.
3. Remove the seared rabbit and set aside on a plate.

C. Sautéing Aromatics

1. Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté for about 5-7 minutes until the vegetables have softened and the onions are translucent.
2. Add the smashed garlic and cook for 1 minute until fragrant.

III. Braising

The low-and-slow cooking process is what makes the rabbit exceptionally tender.

1. Deglaze: Pour the white wine into the pot. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot; this adds tremendous flavor to the sauce. Reduce the wine by half, about 3 minutes.
2. Add Liquid and Herbs: Return the rabbit pieces to the pot. Add the chicken stock until the rabbit is almost fully submerged. Add the sprigs of rosemary and thyme.
3. Simmer: Bring the liquid to a gentle simmer. Cover the Dutch oven with a tight-fitting lid.
4. Braise: Transfer the pot to a preheated oven set to 325°F (160°C). Braise for 1.5 to 2 hours, or until the rabbit is fork-tender.

IV. ServingA. Finishing the Sauce

1. Remove the rabbit from the pot and set it aside on a serving platter.
2. Skim any excess fat from the surface of the sauce. For a smoother sauce, you may strain the liquid through a fine-mesh sieve, discarding the vegetables and herbs. Alternatively, leave the rustic vegetables in the sauce.
3. Reduce the sauce on the stovetop over high heat until it reaches your desired consistency.

B. Suggested Pairings

Serve the braised rabbit and its sauce over one of the following:

• Creamy polenta
• Buttered egg noodles
• Mashed potatoes