Delicious Braised Rabbit Stew: An Easy & Flavorful Recipe

Name: Delicious Braised Rabbit Stew: An Easy & Flavorful Recipe
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4
Cuisine: European
Ingredients: 2 packages Rabbit meat; 100 ml Vegetable oil (for searing); 2 units Onions (chopped); 1/2 unit Lime (peel and juice); 3-4 cloves Garlic (minced); 100 g Melted butter; 500 ml White wine; to taste N/A Salt

This video guides you through making a rich and tender braised rabbit stew. Learn how to perfectly sear rabbit meat, then simmer it with aromatic ingredients like onions, garlic, lime, and white wine, finished with a touch of butter for a deeply flavorful meal. Rabbit meat is known for its lean, nutritious profile, making it a healthy and delicious choice.

#Rabbit

#Stew

#Braised

#Comfort Food

#Meat Dish

#Dinner

Seared Rabbit Meat

Recipe Information

15m

Prep Time

1h 15m

Cook Time

1h 30m

Total Time

Servings

Medium

European

Azerbaijani

Nutrition (per serving)

350

Calories

35g

Protein

10g

Carbs

18g

Fat

Sautéing Aromatics

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Rabbit Braising in Wine Sauce

Instructions

0/5 completed

1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the rabbit meat on all sides until golden brown. Remove the meat and set aside.
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Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the rabbit meat on all sides until golden brown. Remove the meat and set aside.
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Ensure the pot is hot enough for a good sear. Do not overcrowd the pot; sear in batches if necessary.
2
In the same pot, add chopped onions and minced garlic. Sauté until the onions are softened and translucent, about 3-5 minutes.
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In the same pot, add chopped onions and minced garlic. Sauté until the onions are softened and translucent, about 3-5 minutes.
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Scrape up any browned bits from the bottom of the pot while sautéing; this adds flavor.

3
Pour in the white wine to deglaze the pot, stirring well to release all flavorful bits. Add the lime peel and juice.
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Pour in the white wine to deglaze the pot, stirring well to release all flavorful bits. Add the lime peel and juice.
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The acidity of the wine helps lift the flavors and tenderize the meat during braising.
4
Return the seared rabbit meat to the pot. Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and let it braise for at least 75 minutes, or until the rabbit is very tender.
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Return the seared rabbit meat to the pot. Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and let it braise for at least 75 minutes, or until the rabbit is very tender.
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Check occasionally to ensure there's enough liquid; add a splash of water or broth if needed.
5
Once the rabbit is tender, stir in the melted butter and season with salt to taste. Serve the rabbit stew hot, perhaps with mashed potatoes or crusty bread.
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Once the rabbit is tender, stir in the melted butter and season with salt to taste. Serve the rabbit stew hot, perhaps with mashed potatoes or crusty bread.
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The melted butter at the end adds richness and gloss to the sauce.