Wednesday, November 25, 2009

Herbed Rabbit with White Wine Sauce

Hi guys!

I've been meaning to post this recipe for a while because, like the others that I post, is great and easy!

We make this often since we discovered this recipe, especially when we have guests over. So far, we got rave reviews.  As a matter of fact, we're making it tonight for friends and we doubled up on the recipe. Surely, it won't fail me. It will "wow" them.

There is some prep to be done. I'd say about 30 minutes prep time (to remove excess fat from the rabbit, dredge the pieces in flour and to quickly brown your meat) and 45minutes to 1hr to simmer.

Rabbit is great, because its lean, white meat and although this recipe produces a hearty sauce, the meat is light tasting. Make sure your butcher cuts your rabbit in pieces. Unless you don't mind doing this yourself...but why?

Feel free to add a few potatoes to the skillet while the meat simmers. - Actually, I recommend it. The heavens will open up, angels will sing.....ahhhhhhhhh *angelic singing*.  
(For those who know me, they can imagine me making that sound. I do it all the time when I describe something that is too good for

1/2 cup of all purpose flour
1/2 tsp of salt to add to the flour
1/8 tsp of pepper
1x 2 to 3 pound rabbit cut into pieces
2 slices of bacon or pancetta
1 large onion, sliced into thin wedges
1/2 cup of dry white wine
1/2 cup of water
1 tbsp of lemon juice
1/2 tsp of salt
1/2 tsp of dried marjoram, crushed
1/4 tsp of dried oreganno, crushed
2 tbsp of snipped Italian, flat leaf parsley

In a paper or plastic bag, combine 1/4 cup of flour, 1/2 tsp of salt and the pepper. Add rabbit pieces; shake to coat, like shake n' bake :)
In a 10" skillet, cook bacon until crisp; remove the bacon, keep drippings in the pan.
Crumble the bacon and set aside (Let it cool first!! You'll burn yourself)
Brown the rabbit in the drippings , about 5 minutes per side. Set the rabbit aside in a dish.
Add onion, wine, water, lemon juice, 1/2 tsp of salt, marjoram and oregano to the pan.
Deglaze, scraping the tasty bits. 
Return rabbit to the skillet
Cover and simmer for 45 min to 1hr (until meat is tender and to your liking)
Sprinkle rabbit with crumbled bacon and parsley.

 Serves 4

 Stephanie's Tips:

-If during the cooking process you notice that the sauce is drying up, add more liquid (wine or water)....I always say, save water - drink this water - add wine :)

As usual, if you try this recipe, let me know what you thought. Post your comments.
Please let me know if you did something different or if you need more info...



  1. Bianca, my co-contributor, took the partial picture of the rabbit..Looks good, I like it!

  2. I love this dish. Ssooo tasty!!

    And you cant go wrong with a goat cheese & arugala salad on the side.

  3. hey steph, good recipe. got a little suggestion for ya if you want.
    for this part: "Add onion, wine, water, lemon juice, 1/2 tsp of salt, marjoram and oregano to the pan.Deglaze, scraping the tasty bits."

    try adding the onions first and sweat them slowly on low heat, deglaze with the wine, scrape the bits & reduce. Then add the rest of the liquids and herbs. should get a lil more flavour out of it :)

  4. Mike! So happy you joined!!! I couldn't believe my eyes when I saw your name :) thanks for the tip!

  5. Stef! I love them both they are soooo tastey, and really filling a great option for a fast breakfast! Ok, so like I said I loved them both (btw I hate lemon and I actually loved these) I think I'm gonna choose the ricotta lemon cookies!

  6. lol..the above comment goes with my Lemon cookie bake-off post :D