Go Back

Pan Roasted Rabbit in Wine and Garlic Sauce

A cozy and flavorful dish combining rabbit with garlic, white wine, and fresh herbs, perfect for impressing guests.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole rabbit, cut into pieces Your butcher can help with this.
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced Because who doesn’t love garlic?
  • 1 cup white wine Use a wine you enjoy sipping!
  • 1 cup chicken stock
  • 2 sprigs fresh rosemary
  • 2 tablespoons butter
  • Fresh parsley for garnish Optional.

Method
 

Preparation
  1. Start by patting your rabbit pieces dry with a paper towel. Season them generously with salt and pepper.
  2. In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
  3. Once it’s nice and hot, place the rabbit pieces in the pan. Brown them on all sides, about 5-7 minutes.
  4. Remove the rabbit and set it aside. In the same pan, add the minced garlic and sauté for about 1 minute.
  5. Pour the white wine into the pan, scraping up any brown bits from the bottom. Let it simmer for about 5 minutes until it reduces a little.
  6. Add the chicken stock and fresh rosemary. Return the rabbit pieces to the pan and make sure they’re nestled in the sauce.
  7. Cover the pan and let it simmer for about 45 minutes to an hour, or until the rabbit is tender and cooked through.
  8. Stir in the butter to create a silky sauce. Adjust the seasoning if necessary.
  9. Serve your pan roasted rabbit with a sprinkle of fresh parsley for a pop of color and freshness.

Notes

This dish tastes even better the next day, so feel free to make extras. Store leftovers in an airtight container for up to 3 days in the fridge. Pair with crusty bread, roasted veggies, or buttery potatoes.