Rabbit Recipe

Trim and Marinate

Pat the rabbit pieces dry with paper towels. In a shallow dish or zip-top bag combine 1 cup dry white wine, 3 tablespoons olive oil, 4 minced garlic cloves, 1 tablespoon chopped rosemary, 1 teaspoon thyme leaves, 1 teaspoon lemon zest, 1 1/2 teaspoons salt and 1 teaspoon freshly ground black pepper. Add the rabbit pieces, pressing to coat. Cover or seal and refrigerate for at least 2 hours, preferably 4–6 hours or overnight for deeper flavor.

Prepare Vegetables

Remove the rabbit from the refrigerator 30 minutes before cooking to come closer to room temperature. Drain the marinade into a bowl and reserve the solids and liquid separately. Pat rabbit pieces lightly dry (reserve marinade liquid). Slice the onion, carrots, celery and mince the shallot.

Brown the Rabbit

In a large heavy-bottomed Dutch oven or sauté pan, heat 2 tablespoons extra-virgin olive oil and 1 tablespoon butter over medium-high heat until shimmering. Working in batches to avoid crowding, sear the rabbit pieces skin-side (or outer side) down first until deeply golden, about 4–6 minutes per side depending on piece size. Transfer browned pieces to a plate. If pieces are small, reduce to 3–4 minutes per side just to develop color. Keep rendered fat in the pan.

Sauté Aromatics

Reduce heat to medium, add the sliced onion, carrots, celery, and chopped shallot to the pan. Sauté, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes. Add the 2 smashed garlic cloves and 1 tablespoon tomato paste, stir and cook 1–2 minutes until the paste darkens slightly. Sprinkle 2 teaspoons all-purpose flour over the vegetables and stir to combine and cook 1 minute to remove raw flour taste.

Deglaze and Build Sauce

Pour 1 cup dry white wine into the pan to deglaze, scraping up browned bits from the bottom with a wooden spoon. Allow the wine to reduce by half, about 3–4 minutes. Add the reserved marinade liquid (if using) and 2 cups low-sodium chicken or vegetable stock. Stir in 1 bay leaf and 4 lightly crushed juniper berries if using. Bring the mixture to a gentle simmer.

Braise the Rabbit

Return the seared rabbit pieces to the pot, nestling them in the liquid and vegetables. Reduce heat to low so the liquid is at a gentle simmer (barely bubbling). Cover the pot and braise on the stovetop or in a 325°F (160°C) oven for 1 to 1 1/4 hours, until meat is very tender and pulls cleanly from the bone. Check once halfway through to spoon pan juices over the pieces and ensure even cooking.

Finish the Sauce

When rabbit is cooked, transfer the rabbit pieces to a warm plate and tent with foil. Remove the bay leaf and juniper berries. Increase heat and reduce the braising liquid until slightly thickened, about 6–8 minutes. Stir in 1 tablespoon capers (if using) and 1 tablespoon chopped parsley. Off the heat, whisk in 1 tablespoon cold unsalted butter and 1 tablespoon lemon juice to give the sauce a glossy finish. Taste and adjust seasoning with salt and pepper.

Arrange rabbit pieces on a serving platter or individual plates. Spoon the sauce and vegetables over the rabbit and sprinkle with the remaining chopped parsley. Serve hot with mashed potatoes, polenta, buttered noodles or crusty bread to soak up the sauce.

Leftovers: Cool completely, refrigerate in an airtight container for up to 3 days or freeze for up to 2 months. Reheat gently in a covered pan with a splash of stock.