Braised rabbit with red wine

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Executive Chef
Jun 3, 2004
Braised rabbit with red wine

1 2-1/2 pound Rabbit
1/2 pound small Mushrooms
1/4 pound small White Onions
1-1/2 cups dry red Wine
1/2 cup Chicken Bouillion
2 Tbsp. Oil
1 Tbsp. freshly chopped Garlic
1 Tbsp. Tomato Paste
1/2 tsp. Salt
1/2 tsp. Pepper
2 Bay Leaves
1/2 tsp. dried Thyme
6 sprigs fresh Parsley


Wrap the parsley, thyme and bay leaves in a small piece of cheesecloth, securing with string to form an herb bouquet. Sprinkle the rabbit pieces with salt and pepper.

Over high heat, heat the oil in a large, heavy bottom pot or dutch oven. Add the rabbit pieces to the pot and brown for about 5 minutes, stirring constantly to prevent sticking. Drain off the fat. Add to the pot the mushrooms, onions and garlic. Cook the rabbit and vegetables together for another 5 minutes, stirring constantly.

Add the wine, bouillion, tomato paste and herb bouquet to the pot. Bring to a boil, then reduce heat and simmer, covered, for about 40 minutes, or until the rabbit is tender. Remove the herb bouquet.

To reduce and thicken the gravy, uncover the pot and cook over medium heat for about 5 more minutes.
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