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    Braised Rabbit with White Wine and Rosemary

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    Braised Rabbit with White Wine and Rosemary

    This meal is a perfect dinner treat to serve to a party of six.

    Serves: 6


    • Black pepper
    • Salt
    • 2 medium carrots
    • 2 small rabbits, each jointed into 6 pieces
    • ½ bottle dry white wine
    • 4 large sprigs fresh rosemary
    • 2 sprigs rosemary
    • 290ml (½ pint) double cream
    • 6 shallots peeled
    • 1 raw chicken carcass or 2 chicken legs
    • Juice of ½ a lemon
    • Spare rabbit bones
    • 110g (4oz) butter or olive oil
    • 2 tbsp olive oil
    • 1 large onion
    • 2 stems celery
    • ½ pint white wine
    • 1 sprig thyme
    • 2 bay leaves
    • Parsley stalks


    1. Place the rabbit bones, the chicken carcass plus the peeled and roughly chopped vegetables in a heavy roasting dish and drizzle over the oil. Roast in a hot oven 220°C/425°F/gas mark 7 for 20-30 minutes until everything is golden brown, turning occasionally.
    2. Scrape the contents of the pan into a large pot, de-glaze the pan with the wine, then pour this into the pot also. Add the herbs and enough water to come up to the top of the bones then simmer for 40 minutes. Strain and boil to reduce to about 1/2 a pint.
    3. Season the rabbit with salt and pepper.
    4. Melt the butter and oil in a heavy pot and fry the rabbit pieces in the foaming mixture until they are golden on all sides. This will take about 30 minutes in all as the rabbit is best cooked in batched. Tip all but 3 tablespoons of fat from the pan and fry the shallots until pale and soft.
    5. Return the rabbit to the pan and add ¼ pint each of wine and stock. Simmer until reduced then add another 150ml (1/4 pint) of wine and stock. Cook until this has reduced to a thick syrup. Now add the rosemary and the remaining 150ml (1/4 pint) of wine, simmer for another 10 minutes.
    6. Mix in the cream scraping any bits from the bottom and simmer until the sauce thicken slightly. Taste, adding lemon juice, salt and pepper to correct seasoning.

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