Herb Rabbit, a very tasty main course but with a delicate flavor, perfect for Sunday family lunch or an informal dinner.
It is prepared in a few simple steps. First, I made a mince with onion, sage, rosemary, and thyme which I sautéed in a pan with extra virgin olive oil. Then, I added the rabbit cut into pieces, browned it well on all sides, and finally deglazed with a generous glass of white wine. At this point, I covered the pan with a lid and let it stew gently for about 70 minutes until it was tender and fully cooked.
For optimal results, it is necessary to keep the cooking juices rather moist: if it dries out, add more white wine, or vegetable broth, or a few tablespoons of hot water. The sauce you will obtain at the end of cooking will be perfect to serve with the rabbit: prepare some bread, the “scarpetta” is guaranteed.
If you like recipes with this type of meat, also try the Rabbit in a Pan with Olives and Carrots. We love it.
But now let’s see together how to make the recipe for Herb Rabbit. Prepare the ingredients and let’s start.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I look forward to hearing from you.
Gabriella
Other tasty main courses to try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.76 lbs rabbit
- 1 onion (medium)
- 5 leaves sage
- 3 sprigs rosemary
- 1 sprig thyme
- 4 tbsps extra virgin olive oil
- 1 cup water (100)
- 1.06 cups white wine
- to taste salt
Tools
- 1 Chopper
- 1 Pan
Steps
First, peel the onion and chop it with a pull chopper along with the sage leaves and rosemary and thyme needles.
Meanwhile, in a sufficiently large pan, heat 4 tablespoons of extra virgin olive oil and sauté the mince for about 4-5 minutes; then, add a cup of water and let it consume over high heat for about 10 minutes.
Then, brown the pieces of rabbit in the pan until they are well browned: it will take about 5 minutes. Then, salt, add the white wine, lower the heat to minimum. Cover with a lid and cook for about 70 minutes.
Note: If during cooking, it dries too much, add a few tablespoons of hot water, broth, or better yet, more white wine.
Once cooked, serve the rabbit with the sauce that has formed at the bottom of the pan. You can accompany the rabbit with a pan of carrots.
Here is the Herb Rabbit ready. Enjoy your meal!
See you in the next recipe
Storage
Store the Herb Rabbit in the refrigerator for up to 2 days in an airtight container.
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FAQ (Frequently Asked Questions)
Do I have to add the white wine?
Yes, the heat will evaporate the alcohol from the wine, leaving the meat fragrant. However, consider that adding the wine will not increase the calorie count.
What could I substitute the rabbit with?
Instead of rabbit, you can use chicken pieces after removing the skin and visible fat. In this case, cooking times are reduced: only 50 minutes will be enough.
