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Rabbit in Wine and Garlic Sauce

Pan Roasted Rabbit in Wine and Garlic Sauce is the best and easiest way to cook whole rabbit.
 Course Main Course
 Cuisine Italian
 Keyword how to cook rabbit, pan braised rabbit
 Prep Time 10 minutes
 Cook Time 40 minutes
 Total Time 50 minutes
 Servings 6
 Calories 146kcal
 Author Olya


1 tbsp olive oil (or sunflower oil)
1.5 lb. rabbit (defrosted and cut up)
3 cloves garlic (chopped)
1 cup dry white wine
1/2 cup chicken stock
sea salt
fresh thyme
a splash of water

Cut the rabbit down

Using a very sharp knife or a meat cleaver, cut the rabbit into 4 parts: back legs, 2 pieces for the bust, and another piece front legs. Then divide the leg pieces in two so that each piece was only one leg.

Pan Sear the Rabbit

Heat a large pan on medium-high heat and add oil to the pan. Add the rabbit pieces and sear them on all sides until it is all well browned (5 minutes per each side). It’s important to be patient when coloring the meat – don’t turn too often. Season the rabbit with salt and pepper while it’s cooking.
Reduce the heat slightly and add chopped garlic to the pan. Brown the garlic while continuing to cook rabbit, about 2-3 minutes. Make sure that the pan is not too hot at this point.
Preheat oven to 350 F.
Make sure that the pan is on medium heat now. Season the rabbit again and deglaze with white wine to get all the caramelized juices from the bottom of the pan. After the wine evaporated, we’re left with syrupy substance of the wine. Now add chicken stock.
Put the pan with the rabbit pieces into the preheated oven and roast for about 30 minutes until the internal temperature is about 140 to 145°F.
One thing to keep in mind is that the meat will continue to cook while it is resting, and the internal temperature will reach the desired temperature of about 150°F.
Serve with fresh thyme.

*The wine garlic sauce should be reduced quite a bit to intensify the flavor. – not too thick, but not too runny.
When cooking, add a little bit of water when cooking, do not add chicken stock – otherwise the stock flavor will be too strong

One thing to keep in mind is that the meat will continue to cook while it is resting, and the internal temperature will reach the desired temperature of about 150°F.


Slow Roasted Rabbit


1 (3 pound) rabbit, cleaned and cut into pieces
1 ¾ teaspoons salt
1 tablespoon ground black pepper
¼ cup vegetable oil
4 teaspoons white sugar
1 onion, chopped
¾ cup ketchup
1 clove garlic, chopped
1 tablespoon paprika
1 ½ tablespoons Worcestershire sauce
1 cup water


Step 1
Preheat the oven to 350 degrees F (175 degrees C).

Step 2
Season the rabbit with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the rabbit pieces and brown on all sides. Place in a 9×13 inch baking dish. In a medium bowl, combine the sugar, onion, ketchup, garlic, paprika, Worcestershire sauce and water; pour over the rabbit.

Step 3
Bake uncovered for 90 minutes in the preheated oven, basting frequently. Meat should be very tender when done.

Nutrition Content Per Serving:
 626 calories; protein 63.5g; carbohydrates 21.5g; fat 31.2g; cholesterol 174.7mg; sodium 1683.8mg

Grilled Rabbit in Spicy Marinade

Yield: 2
Servings: 2
Prep Time: 10m
Cook Time: 50m
Ready In: 60m

1 tablespoon gin
1 tablespoon vegetable oil
1 teaspoon freshly squeezed lemon juice
1 teaspoon finely chopped onion
4 dried juniper berries,crushed
1/2 teaspoon lemon zest,grated
1/8 teaspoon freshly ground black pepper
1 pound 2 oz (550-600g) thawed frozen rabbit parts


Step 1
Combine together gin,oil,lemon juice,onion,juniper berries,grated lemon zest and black pepper in a shallow bowl. Add rabbit and turn to coat. Cover and refrigerate for 2 -3 hours.

Step 2
Preheat charcoal or gas grill. Place rabbit on a grilling rack and reserve marinade. Grill,turning occasionally and baste with reserved marinade,until tender,about 30 minutes.