Slow Cooked Rabbit with Wine and Herbs


  • 1 rabbit cut into pieces
  • 2 tbs butter
  • 3 cloves garlic minced
  • 1 onion chopped
  • 1 cup dry white wine
  • 1 cup water or chicken stock
  • 1 carrot, chopped
  • 1 stalk of celery chopped
  • 4 tbs vinegar
  • 4 sprigs thyme
  • 2 bay leaves
  • 4 sprigs rosemary
  • 2 tbs Canola oil
Rabbit is a delicious meat that is underused in the USA. It has a rich savory flavor that can be accentuated  easily by using herbs and wine.


  • Place canola oil and butter in large stock pot, using medium high heat.
  • Add the rabbit pieces and brown on all sides.About 5 minutes.
  • Add the celery, carrots, onions and garlic and saute until soft. Another 5 minutes.
  • Add all other ingredients to pot to cover.
  • Reduce heat to low and simmer for 3 to 4 hours, or until rabbit is tender.
  • Add more liquid if necessary.

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