🛒 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