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Braised Rabbit with White Wine and Herbs Recipe

Ingredients with Measurements:
- 1 whole rabbit, cut into pieces
- 2 cups dry white wine
- 2 cups chicken broth
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary leaves
- Salt and pepper to taste

Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid

Step-by-step instructions:

1. Preheat the oven to 350°F.

2. In a Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium-high heat.

3. Add the rabbit pieces and brown them on all sides, about 5 minutes per side. Remove the rabbit from the pot and set aside.

4. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent, about 5 minutes.

5. Add the white wine, chicken broth, thyme, rosemary, salt, and pepper to the pot. Stir to combine.

6. Return the rabbit pieces to the pot, making sure they are submerged in the liquid.

7. Cover the pot with a lid and transfer it to the preheated oven.

8. Braise the rabbit for 1 1/2 to 2 hours, or until the meat is tender and falling off the bone.

9. Remove the pot from the oven and let it cool for a few minutes.

10. Serve the braised rabbit with the cooking liquid and garnish with fresh herbs.


Time:
Preparation time: 20 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories per serving: 365
Fat per serving: 16g
Protein per serving: 45g
Carbohydrates per serving: 5g
Fiber per serving: 1g

Substitutions for ingredients:
- You can use chicken or vegetable broth instead of chicken broth.
- If you don't have fresh thyme or rosemary, you can use dried herbs instead.

Variations:
- You can add chopped carrots, celery, and/or potatoes to the pot for a heartier meal.
- You can use red wine instead of white wine for a richer flavor.
- You can add mushrooms to the pot for an earthy flavor.

Tips and tricks:
- Make sure to brown the rabbit pieces well before braising them to develop a deep, rich flavor.
- Use a heavy-bottomed pot to prevent the liquid from burning or sticking to the bottom.
- If the liquid evaporates too quickly during braising, add more broth or wine as needed.

Storage instructions:
Store any leftover braised rabbit in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the braised rabbit, place it in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through. Alternatively, you can reheat it in a pot on the stove over low heat, stirring occasionally.

Presentation ideas:
Serve the braised rabbit on a large platter with the cooking liquid poured over the top. Garnish with fresh herbs and lemon wedges.

Garnishes:
Fresh herbs, lemon wedges

Pairings:
- Serve the braised rabbit with a side of roasted vegetables or a green salad.
- Pair it with a glass of dry white wine or a light-bodied red wine.

Suggested side dishes:
- Roasted vegetables
- Green salad
- Mashed potatoes
- Rice pilaf

Troubleshooting advice:
- If the liquid evaporates too quickly during braising, add more broth or wine as needed.
- If the rabbit is tough or chewy, it may need to be braised for a longer period of time.

Food safety advice:
- Make sure to cook the rabbit to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftover braised rabbit in an airtight container in the refrigerator for up to 3 days.

Food history:
Braised rabbit is a traditional dish in many European countries, particularly France and Italy. It was a popular dish among peasants who raised rabbits for their meat.

Flavor profiles:
The braised rabbit has a rich, savory flavor with hints of white wine and herbs.

Serving suggestions:
Serve the braised rabbit as a main course for a special occasion or a cozy family dinner.

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Taste: Savory, Herbal, Earthy, Tangy, Rich