Braised Rabbit with Rosemary and White Wine

Name: Braised Rabbit with Rosemary and White Wine
Total time: 90 min
Yield: 1 serving
Ingredients: 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

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90 minTotal time

IntermediateDifficulty

380kcal / serving

Ingredients

For 1 serving

servings

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

Ingredient substitutions

White wine Use an equal amount of additional chicken broth with a small splash of lemon juice.
Chicken broth Use an equal amount of vegetable broth.
Fresh rosemary Use about 1/2 teaspoon dried rosemary.
Olive oil Use an equal amount of neutral cooking oil.

Nutrition per serving

Estimated values for 1 serving, 380 kcal

Protein35 g

Carbohydrates4 g

Fat24 g

Fiber 0 g · Sugar 1 g · Sodium 650 mg

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

Main Dish

Steps

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.

Tips for Braised Rabbit with Rosemary and White Wine

A glossy, lightly thickened braising liquid and meat that yields easily to a fork are good doneness cues.
Keep the simmer gentle; a vigorous boil can make the rabbit less tender and reduce the sauce too quickly.
Allow extra time if the leg is unusually large; tenderness matters more than the stated cooking time.

Drink pairing

A dry, medium-bodied white like a Rhône-style white blend
Its rounded body complements the tender rabbit and savory broth while its freshness suits the rosemary and wine-based sauce.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot, adding a little broth if the sauce has thickened.

Frequently asked questions

How can I tell when the rabbit is tender?

It should yield easily when pierced with a fork, and the meat should begin to loosen from the bone.

Can I make this ahead?

Yes. Braise it ahead and refrigerate promptly; the flavors settle as it rests. Reheat gently until steaming hot, loosening the sauce with broth if needed.