🛒 Ingredients (Serves 4–6)

  • 1 whole rabbit (2½–3 lbs), cut into pieces
  • Salt & black pepper
  • 3 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup dry white wine
  • 2 cups chicken broth
  • 2 medium potatoes, cubed
  • 1 tsp fresh thyme (or ½ tsp dried)
  • 1 bay leaf
  • ½ tsp paprika
  • 1 tbsp fresh parsley (for garnish)

👩‍🍳 Instructions

1️⃣ Season & Brown

  • Pat rabbit dry and season generously with salt and pepper.
  • Heat olive oil in a heavy pot or Dutch oven.
  • Brown rabbit pieces on all sides (about 4–5 minutes per side).
  • Remove and set aside.

2️⃣ Build the Flavor

  • In the same pot, sauté onion, carrots, and celery until softened.
  • Add garlic and cook 30 seconds.
  • Stir in tomato paste and cook 1 minute.

3️⃣ Deglaze

  • Pour in white wine, scraping up browned bits.
  • Simmer 2–3 minutes to reduce slightly.

4️⃣ Simmer

  • Return rabbit to pot.
  • Add broth, potatoes, thyme, bay leaf, and paprika.
  • Bring to a gentle simmer.
  • Cover and cook on low for 60–75 minutes until rabbit is tender.

5️⃣ Finish

  • Remove bay leaf.
  • Adjust salt and pepper.
  • Sprinkle with fresh parsley before serving.

🔥 Optional Add-Ins

  • Mushrooms for earthiness
  • Green olives (Mediterranean twist)
  • A splash of cream at the end for richness

🍷 Serving Ideas

  • Crusty bread
  • Creamy polenta
  • Buttered egg noodles

If you’d like, I can also give you:

  • 🍅 Italian-style rabbit stew
  • 🍷 French country rabbit (wine-braised)
  • 🧄 Garlic herb slow cooker version
  • 🥘 Rustic farmhouse rabbit with dumplings