Braised Rabbit with Rosemary and White Wine

Tender braised rabbit infused with aromatic rosemary and a splash of white wine, a delightful dish for any occasion.

Steps

1. Season rabbit leg with salt and pepper. 2. In a Dutch oven, heat olive oil over medium-high heat. 3. Sear rabbit leg until golden brown, about 3 minutes per side. 4. Add minced garlic and rosemary, cook for another minute. 5. Pour in white wine and chicken broth, bring to a simmer. 6. Cover and reduce heat to low, simmer for 1.5 hours until rabbit is tender. 7. Serve hot with a side of your choice.

1 rabbit leg, 1/2 cup white wine, 1 cup chicken broth, 2 cloves garlic, 1 sprig fresh rosemary, salt and pepper to taste, 2 tbsp olive oil