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Mar 27 / JW

Braised Wild Rabbit in Red Wine Sauce


If you haven’t cooked with rabbit, you have to try it at least once. I discovered this little bunny in my local grocery store, so of course my curiosity got the best of me… I was taking this sucker home!

In case you didn’t know, rabbit has basically no fat on it, so you have to braise it until it becomes tasty. So here goes:

First, I cut the rabbit into four pieces: I cut the back legs off, and then made a cut right under its ribs(you will have to snap the back bone too, sorry, mild gross out). Then, I marinated it in garlic, olive oil, sage and oregano for a couple hours.

When you are ready to cook, heat your pan(I’m using a dutch oven) and add olive oil, then add the rabbit to brown . Then remove rabbit and sauté the veggies until soft.

Add back in the rabbit, and then deglaze with red wine(I used a Pinot Noir), and then add chicken stock to cover the meat. Cook for approximately 45 minutes or until the rabbit is tender.

I served this with some quinoa, but you could easily do couscous, or mashed potatos or whatever. I thouroughly enjoyed my rabbit experiment, and I hope you have the courage to try it too. Its not for everyone(it has a sort of gamey flavour), but hey its good to mix it up and try new things.

Here’s the Recipe:

Braised Wild Rabbit in Red Wine


  • 1 Rabbit(or chicken) quartered
  • 1 Brown onion, diced
  • 3 Large Carrots, diced
  • 2 Sticks of celery, diced
  • 2 Fennel bulbs, sliced
  • 3 Cups Chicken Stock(Low Sodium)
  • 2 Cups Red Wine
  • 2 Cloves Garlic(for marinade)
  • 3 Tbl Chopped Herbs(I used Oregano and Sage)
  • Salt and Pepper

Cooking Directions

  1. Cut legs off rabbit, then cut body into 2 sections(right below ribs)
  2. Chop garlic and herbs and marinate rabbit for a couple hours
  3. Heat dutch oven and pour in olive oil. Put rabbit pieces in 2 at a time to brown, then remove
  4. Add vegetables and cook until soft, about 5 minutes.
  5. Deglaze the pan with wine, then add chicken stock and add the rabbit back in. Bring to a simmer.
  6. Turn heat to low and simmer for about 45 minutes, partially covered.
  7. Serve with Quinoa, Couscous, or Potatos

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  1. jason / Oct 18 2012

    Hello Jenny
    I made this over the weekend and it was VERY tasty.
    Simple recipe too.
    Devoured with mustard mash.
    MANY THANKS from rainy manchester.
    PS: Just noticed the green lentil salad recipe on your front page and will be trying that very soon.

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