📝 About This Recipe
This soul-warming braise pays homage to the European countryside, where wild game is celebrated for its lean, delicate flavor and tender texture. Slow-simmered in a rich bath of dry white wine, aromatic root vegetables, and earthy forest mushrooms, the rabbit transforms into a melt-in-your-mouth delicacy. It is a sophisticated yet rustic dish that perfectly balances the brightness of fresh herbs with the deep, savory complexity of a long-simmered stock.
🥗 Ingredients
The Rabbit and Marinade
- 3 pounds Wild or Farm-Raised Rabbit (cleaned and jointed into 6-8 pieces)
- 1/2 cup All-purpose flour (for dredging)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
The Aromatics and Base
- 4 ounces Pancetta or thick-cut bacon (diced small)
- 2 tablespoons Extra virgin olive oil
- 1 large Yellow onion (finely diced)
- 2 medium Carrots (peeled and cut into half-moons)
- 2 pieces Celery stalks (finely diced)
- 4 pieces Garlic cloves (smashed and minced)
- 8 ounces Cremini or Chanterelle mushrooms (cleaned and sliced)
The Braising Liquid and Herbs
- 1.5 cups Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 cups Chicken or Game stock (low sodium)
- 4 sprigs Fresh thyme (tied with kitchen twine)
- 1 sprig Fresh rosemary
- 2 pieces Bay leaves (dried)
- 1 tablespoon Dijon mustard (to thicken and add tang)
- 2 tablespoons Fresh parsley (chopped for garnish)
👨🍳 Instructions
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1
Pat the rabbit pieces thoroughly dry with paper towels. Season the flour with salt and pepper in a shallow bowl, then lightly dredge each piece of rabbit, shaking off the excess.
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2
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced pancetta and cook until the fat has rendered and the bits are golden brown and crispy.
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3
Use a slotted spoon to remove the pancetta, leaving the flavorful fat in the pot. Increase the heat to medium-high.
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4
Working in batches to avoid crowding, sear the rabbit pieces until deeply browned on all sides, about 4-5 minutes per side. Remove the rabbit and set aside on a plate.
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5
Lower the heat to medium. Add the onions, carrots, and celery to the pot. Sauté for 6-8 minutes until the onions are translucent and the vegetables begin to soften.
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6
Stir in the mushrooms and cook for another 5 minutes until they have released their moisture and started to brown.
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7
Add the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
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8
Pour in the white wine, using a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pot. Let the wine reduce by half, about 5 minutes.
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9
Stir in the chicken stock, Dijon mustard, the reserved pancetta, thyme sprigs, rosemary, and bay leaves. Whisk slightly to incorporate the mustard.
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10
Nestle the browned rabbit pieces back into the pot, ensuring they are at least halfway submerged in the liquid. Bring to a gentle simmer.
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11
Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer gently for 60 to 75 minutes, or until the meat is fork-tender and starting to pull away from the bone.
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12
Once tender, remove the rabbit pieces and the herb sprigs. If the sauce is too thin, simmer it uncovered for 5-10 minutes on medium-high to reduce and intensify.
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13
Taste the sauce and adjust seasoning with salt and pepper if needed. Return the rabbit to the pot to coat in the glossy sauce.
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14
Garnish with fresh parsley and serve immediately while piping hot.
💡 Chef's Tips
If you find the wild game flavor too intense, soak the rabbit in milk or a light brine for 4 hours before cooking to mellow the taste. Avoid over-flouring the meat; a light dusting is all you need to help thicken the sauce without it becoming pasty. If using wild rabbit, the cooking time may vary; older wild game can be tougher and may require an extra 20-30 minutes of simmering. Don't skip the browning step—this 'Maillard reaction' is where the deep, savory base of your sauce comes from. For an extra velvety finish, stir in a tablespoon of cold butter or a splash of heavy cream right before serving.
🍽️ Serving Suggestions
Serve over a bed of creamy polenta or buttery mashed potatoes to soak up the rich braising liquid. Pair with a crisp, high-acidity white wine like a Dry Riesling or a light-bodied red like Pinot Noir. A side of honey-glazed roasted parsnips or sautéed kale provides a lovely earthy balance to the dish. Warm, crusty sourdough bread is essential for cleaning the plate of every last drop of sauce.