Braised Rabbit Recipe

Cooking Instructions

1. 1

   Prepare the Rabbit

   Pat the rabbit pieces dry with a paper towel, and season all sides generously with salt and black pepper.

2. 2

   Sear the Rabbit

   In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the rabbit pieces and sear them for about 4-5 minutes on each side until golden brown. Remove the rabbit from the pot and set aside.

3. 3

   Sauté Vegetables

   In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

4. 4

   Add Herbs and Liquid

   Stir in the thyme, bay leaves, chicken broth, and red wine. Bring the mixture to a simmer.

5. 5

   Braise the Rabbit

   Return the rabbit pieces to the pot, ensuring they are submerged in the liquid. Cover the pot with a lid, reduce the heat to low, and let it braise for 1.5 to 2 hours, or until the rabbit is tender and easily pulls apart with a fork.

6. 6

   Serve

   Once cooked, remove the rabbit from the pot and let it rest for a few minutes before serving. Strain the sauce if desired, and serve the rabbit warm with the braising liquid spooned over the top.