Gallery
Recipe Summary test
Ingredients
4
Original recipe yields 4 servings
Directions
Nutrition Facts
Per Serving:
924 calories; protein 74.5g; carbohydrates 77.1g; fat 32.2g; cholesterol 183.2mg; sodium 458.7mg. Full Nutrition
Most helpful positive review
This was my first try at cooking rabbit and this recipe was wonderful. It is so aromatic and flavorful. After simmering for an hour I thickened it with 2 teaspoons corn starch mixed with 2 tablespoons water. Other than that I followed the recipe as written. Thank you Joely! Read More
Helpful
(21) Reviews: Most Helpful
This was my first try at cooking rabbit and this recipe was wonderful. It is so aromatic and flavorful. After simmering for an hour I thickened it with 2 teaspoons corn starch mixed with 2 tablespoons water. Other than that I followed the recipe as written. Thank you Joely! Read More
Helpful
(21) 
been making this dish for years. turns out great everytime. only change i do is i dont use any stock, and i usually add 3 pieces of lemon peel Read More
Helpful
(15) 
This is an easy and good recipe for rabbit. My rabbits are usually around 5lbs dressed and I would recommend tripling the vegetables, and doubling all other ingredients when you have a larger rabbit. Read More
Helpful
(10) Advertisement
I am Maltese and have been looking for an authentic recipe...This is it! Also I use the leftover sauce to make spaghetti! Read More
Helpful
(4) Marinade the rabbit for a few hours even overnight in wine lots of garlic and onions. Fry rabbit as above and use marinade in the stew too. Enjoy. ymmmmm Read More
Helpful
(3) Advertisement
Good. Was the first time preparing rabbit for me. Didn't have a dutch oven big enough so I browned the pieces in a skillet and put them in a roaster. After browning the meat I poured the red wine in the pan to get all of the brown bits off then added that to the roaster along with all of the other ingredients (plus a little water). Roasted it for an hour and it came out great. Read More
Helpful
(2) Very nice recipe which I suspect would work just as well with any kind of meat.. We happened to have a rabbit -- a Snowshoe Hare my son got while bird hunting birds. Didn't use a bay leaf because I didn't have any and used eight carrots instead of two and also used one of those little cups of bouillon instead of a cube. Otherwise I followed the recipe. Sea salt and good cracked black peppercorns probably helped too. It was delicious and dipping some locally made bread in the broth was very tasty. It's kind of labor intensive but worth the effort; I'd give it five stars. Read More
Helpful
(2) 
The recipe is very similar to my grandmothe'rs (minus the fresh rabbit taken from the villa's rooftop cages). This brought back a lot of memories. Unfortunately I seemed to have bought a tough rabbit that came out a little dry. Otherwise it was as good as I remembered from childhood. Next time will let it cook in wine a little longer before adding starches. Read More
Helpful
(2) 
