Braised Rabbit with Easy Pan Sauce

You’ll want a tender “fryer” or “young” rabbit for this recipe. Fryers typically weigh less than three pounds. Ask the butcher to cut the rabbit into six serving pieces, which makes this a simple dish you can prepare on a weeknight. If you purchase a whole rabbit, Saveur has helpful instructions for cutting it up. Serve with Oven-Baked Polenta with Slow-Roasted Tomatoes and sauteed spinach.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 fryer rabbit (2-1/2 to 3 pounds), cut into 6 serving pieces
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 onion, thinly sliced lengthwise
  • 1/4 cup dry white wine
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon cold butter
  • 1/4 cup basil, thinly sliced
  • 2 tablespoons pine nuts, toasted

Instructions

  • Preheat oven to 350°F.
  • Heat oil in a large sauté pan over medium-high heat. Sprinkle rabbit with salt and pepper. Add half of rabbit to pan, and cook 5 minutes, turning to brown on all sides. Transfer seared rabbit pieces to a plate, and repeat with remaining half of rabbit.
  • Add onion to pan, and sauté 2 minutes. Add wine, and cook 1 minute, or until wine evaporates, scraping pan to loosen browned bits. Add broth and seared rabbit. Cover, and cook for 30 minutes, or until a thermometer inserted into meaty part of the thigh registers 155°F. Transfer rabbit to a serving dish, and keep warm.
  • Place sauté pan over high heat, and bring to a boil. Cook 10 minutes, or until pan juices reduce by half. Remove from heat, and whisk in butter. Pour sauce over rabbit. Garnish with basil and pine nuts.
Servings: 6
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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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