In a large pot or Dutch oven, heat olive oil over medium heat. Season the rabbit pieces with salt and pepper, then add them to the pot. Sear the rabbit on all sides until browned, about 5-7 minutes. Remove the rabbit from the pot and set aside.

Sear the Rabbit

In the same pot, add chopped onion, carrots, and celery. Sauté for about 5 minutes until they start to soften. Add minced garlic and cook for another minute until fragrant.

Sauté Vegetables

Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for about 2-3 minutes.

Deglaze the Pot

Return the rabbit to the pot, along with the chicken broth, thyme, rosemary, and bay leaves. Stir to combine and bring to a gentle boil.

Add Rabbit and Broth

Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the rabbit is tender and easily pulls apart with a fork.

Simmer

Taste and adjust seasoning with additional salt and pepper as needed before serving.

Final Seasoning

Rabbit meat, cut into pieces

rabbit hole

Recipe information

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