Tender rabbit meat slow-cooked in a flavorful herb-infused broth, resulting in a succulent and aromatic main dish.
1. Season rabbit leg with salt and pepper. 2. In a hot pan, sear the rabbit in olive oil until browned. 3. Add garlic, rosemary, and thyme, cook for 1 minute. 4. Pour in chicken broth and white wine. 5. Cover and simmer on low heat for 1.5 hours. 6. Serve hot.
1 rabbit leg, 1/2 cup chicken broth, 1/4 cup dry white wine, 1 garlic clove (minced), 1 tsp fresh rosemary (chopped), 1 tsp fresh thyme (chopped), Salt and pepper to taste, 1 tbsp olive oil
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