If you have never cooked rabbit, or tried rabbit, this is the perfect recipe to start with! Rabbit is a delicious meat that I wish was more common. It tastes like a mix of chicken and pork, and isn’t gamey at all.
The best way to cook rabbit is by braising it. Rabbit is a little tougher of a meat, so moist heat cooking like braising at low temperatures is the perfect way to make the meat fall of the bone and shreddy.
This is a simple and quick braise that can be done in an hour! It is perfect for Easter celebrations (Easter bunny wink wink), and festive holidays.
Check out how to break down a whole rabbit here.
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SERVINGS: 6
- PREP TIME: 10 Mins
- COOK TIME: 1 Hr
- TOTAL TIME:1 Hr
Ingredients:
- 2 rabbits, cut into 6 pieces each
- salt and pepper
- avocado oil
- 5 shallots, peeled and halved
- 1 leek, white part only, thinly sliced
- 10 garlic cloves, minced
- 2 cups white wine, I like sauvignon blanc
- 2 cups chicken stock
- 1 sachet filled with 1 sprig rosemary, 10 sprigs thyme and 1 bay leaf
- Parlsey for garnish
Preparation:
STEP 1.
Preheat the oven to 375*F.
STEP 2.
Season your rabbit with salt and pepper on all sides. In a dutch oven over medium high heat, add avocado oil and sear the rabbit on all sides until it is golden brown, working in batches to not overcrowd the pan. Remove from the pan and set aside. In the same pan, add the shallots and leeks and saute until translucent, salting as you go, around 7 minutes. Add minced garlic and saute for another 2 minutes. Deglaze with white wine, scraping any brown bits off the bottom of the pan and simmer for 2 minutes.
STEP 3.
Add the rabbit back to the pan, along with the chicken stock and sachet. Season with salt and pepper all over and bring up to a simmer. Top with a lid and transfer to the oven to bake for 45 minutes.
STEP 4.
Remove the dutch oven from the oven and check for fork tenderness. If the meat is easily shreddable, it is done. Return the pot stovetop and remove the rabbit. Bring the pot up to a simmer and reduce the liquid until the desired thickness is reached, around 10 minutes.
Serve and top with parsley.
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