45 minutes
A comforting and elegant dish of rabbit braised with white wine and aromatic herbs.
Rabbit, cut into 6 pieces
0 lb
tablespoons
Large Onion, roughly chopped
each
Garlic, cloves separated and peeled
head
to taste
cups
Thyme Or Oregano Sprigs
sprigs
leaves
Black Peppercorns
count
teaspoons
1. Prepare the Rabbit
Trim any flaps of skin from the rabbit and discard the tips of the forelegs. Cut the rabbit into six manageable pieces.
2. Sauté Onion and Garlic
Heat five tablespoons of olive oil over low heat in a large casserole. Add the roughly chopped onion and the peeled garlic cloves. Sauté these until they become soft and fragrant.
3. Season and Brown Rabbit
Season the rabbit pieces generously with salt. Add them to the casserole and cook until they are lightly browned and the onions begin to take on a nice color.
4. Add Wine and Herbs
Pour in the dry sherry or white wine. Add the thyme or oregano sprigs, bay leaves, black peppercorns, and sugar. Bring the mixture to a boil, then reduce to a gentle simmer and cover the pot.
5. Simmer and Reduce
Continue to cook the rabbit for about 25 minutes. In the last 10 minutes, uncover the pot to allow the sauce to reduce and become slightly syrupy.
6. Serve
Serve the rabbit hot, with the reduced sauce spooned over the top.
This French classic is essentially chicken braised with red wine, lardons (or bacon), mushrooms, and often pearl onions. Swap the white wine for a good red, and add garlic and a touch of brandy for extra depth.
Instead of white wine, try using red wine for a deeper, richer flavor. A light-bodied red like Pinot Noir can add a different dimension without overpowering the dish.
Replace the rabbit with lamb shoulder, use white wine or a light red, and add white beans during the final stages of cooking. Adjust the herbs to include more rosemary and add tomatoes for a Mediterranean feel.
Instead of deglazing the pan with just wine, add a splash of brandy or cognac for a more complex, deeper flavor profile.
Swap out the herbs for different profiles. If the original recipe calls for thyme and rosemary, for instance, try using tarragon and sage for a French twist or oregano and basil for an Italian vibe.
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