Ingredients
Scale
- 2 whole rabbits, cut into serving pieces (approximately 3-4 pounds)
- 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
- Chopped fresh parsley (for garnish)
Instructions
- Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Add the rabbit pieces and sear them until golden-brown, about 5-7 minutes. Remove the rabbit and set aside.
- In the same pot, add the diced onion and sauté until soft and translucent, about 5 minutes. Stir in the chopped garlic and cook for an additional minute.
- Pour in the chicken stock and white wine, scraping up any bits stuck to the bottom of the pot. Bring to a gentle simmer.
- Add the rabbit pieces back into the pot along with the rosemary, sea salt, black pepper, bay leaf, and lemon juice. Stir to coat the rabbit.
- Cover the pot and reduce the heat to low. Simmer for 1.5 to 2 hours, or until the rabbit is tender.
- Remove the rabbit pieces and let them rest. Discard the bay leaf before serving.
- If a thicker sauce is desired, increase the heat and let the liquid reduce for a few minutes. Serve hot, garnished with chopped parsley.
Notes
- For a richer flavor, consider using homemade chicken stock.
- Adjust the seasoning to taste before serving.
- This dish pairs well with crusty bread or over a bed of mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 1.5 to 2 hours
- Category: Main Course
- Method: Braised
- Cuisine: French
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 120mg