The rabbit in white wine is a very tasty main course. It’s an excellent way to cook rabbit without using large amounts of fat while still making it flavorful and tender. It can be prepared up to two days in advance and stored in the fridge in a container. Pair it with a good side of roasted potatoes or Roman-style artichokes.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2.2 lbs rabbit
- 1 clove garlic
- 2 leaves bay
- 4 sprigs thyme
- 1 sprig rosemary
- 3.4 oz white wine
- 3.4 oz extra virgin olive oil
- salt
- pepper
Tools
- 1 Pan
- 1 Knife
Steps
Cut the rabbit or buy it already prepared.
Rinse it under cold running water.
Let it drain and then pat it dry with paper towels.
Heat the oil with the garlic clove in a large pan over medium heat for 1 minute.Add the rabbit and brown over high heat.
After 10 minutes, pour in the wine.
Once the alcohol has evaporated, season with salt and pepper.Add the herbs and cover with a lid.
Lower the heat to a minimum and cook for about 45 minutes.
If necessary, add hot water; the rabbit should never be without liquid.
Tips
You can add some olives or sun-dried tomatoes at the end, or both.
It keeps in the fridge for 2 days.
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