If you love chicken but want to truly impress your guests with something unique, consider serving rabbit at your next gathering! While it might seem intimidating at first, rabbit is actually easier to break down than chicken, and its flavor combines the best qualities of both dark and white meat. In the U.S., rabbit is often considered a luxury dish due to its limited availability outside of high-end restaurants. However, the real secret to gourmet food isn’t fancy ingredients—it’s quality, simplicity, and slow cooking.
Rabbit is also an incredibly sustainable source of protein. A female rabbit, or “doe,” can have up to 30 babies a season, with 2-6 litters per year. This is where the phrase “breed like rabbits” comes from! They’re easy to raise with organic, free-range practices, though farmers do face some challenges with predators like coyotes.
Braising rabbit is one of my favorite methods, especially when cooked low and slow to create a tender, flavorful dish. The sweetness of dried cherries balances beautifully with the salty richness of olives and capers, all simmered together in white wine to create a sauce that’s perfect for soaking up with crusty bread. I recommend pairing this dish with sautéed spinach and my Boursin Garlic and Herb Cheesy Grits. If you’re serving wine, a Sonoma Coast Chardonnay or a Pinot Noir from Santa Barbara’s St. Rita Hills would be excellent choices. Enjoy!
Serves: 3-5
Prep Time: 30min
Marinating Time: 8-24hrs
Cook Time: 2 Hours
Ingredients:
- One 3lb Rabbit or Two 1.5lb Rbbits Broken Down in to 6 Pieces (see notes)
- 1/2 Cup Olive Oil
- 1/2 Cup Red Wine Vinegar
- 1/4 Cup Oregano
- 1 Whole Head of Garlic Chopped
- 1 Shallot Chopped
- 1tbsp Honey
- 1tbsp Each Salt and Pepper
- Pinch Red Pepper Flakes (optional)
- 1 Cup Dried Cheeries
- 1 Cup Olives
- 1/2 Cup Capers
- 1 Cup Dry White Wine
- Fresh Chopped Parsley for Garnish
Directions:
1. Prepare the Rabbit (8-24 hours in advance):
- Break down the rabbit into 6 pieces: 2 legs, 2 front arms, and 2 back pieces (see notes). If you prefer, save the organs and other leftover parts to make a delicious stock for soups later.
- Place the rabbit pieces in a gallon-sized ziplock bag and set aside.
2. Make the Marinade:
- In a large bowl, combine the olive oil, red wine vinegar, oregano, garlic, shallot, honey, salt, pepper, red pepper flakes (if using), dried cherries, olives, and capers. Stir until well mixed.
- Pour the marinade into the ziplock bag with the rabbit pieces, squeezing out as much air as possible before sealing the bag. Massage the marinade into the rabbit until each piece is evenly coated.
- Refrigerate and marinate for at least 8 hours, or up to 24 hours.
3. Braise the Rabbit:
- Preheat your oven to 350°F (175°C).
- Remove the marinated rabbit from the refrigerator and pour both the rabbit and marinade into a large baking dish. Arrange the rabbit in a single layer.
- Bake in the preheated oven for 2 hours, or until the rabbit is golden brown on top and tender when pierced with a fork or knife.
- Once cooked, remove from the oven and cover with foil. Let it rest for 10-15 minutes before serving.
4. Serve:
- Garnish with fresh chopped parsley. Serve with sautéed spinach and cheesy grits, or your choice of sides.
Notes:
- If you’re unfamiliar with breaking down a rabbit, I recommend checking out Serious Eats’ step-by-step guide with pictures for a helpful reference.
- To make stock with the rabbit bones and organs: Bring 4 cups of water, the rabbit bones and organs, 2 bay leaves, 1 tsp black peppercorns, 5 whole cloves, and 1 tsp salt to a boil. Once boiling, reduce the heat and simmer until the liquid has reduced by half. Cool, strain, and refrigerate or freeze for future use. This stock makes a great base for soups!
Braised Rabbit in White Wine w/Cherries, Olives, & Capers
Ingredients
- One 3lb Rabbit or Two 1.5lb Rbbits Broken Down in to 6 Pieces (see notes)
- 1/2 Cup Olive Oil
- 1/2 Cup Red Wine Vinegar
- 1/4 Cup Oregano
- 1 Whole Head of Garlic Chopped
- 1 Shallot Chopped
- 1tbsp Honey
- 1tbsp Each Salt and Pepper
- Pinch Red Pepper Flakes (optional)
- 1 Cup Dried Cheeries
- 1 Cup Olives
- 1/2 Cup Capers
- 1 Cup Dry White Wine
- Fresh Chopped Parsley for Garnish
Directions
- Prepare the Rabbit (8-24 hours in advance):
- Make the Marinade:
- Braise the Rabbit:
- Serve: – Garnish with fresh chopped parsley. Serve with sautéed spinach and cheesy grits, or your choice of sides.
– Break down the rabbit into 6 pieces: 2 legs, 2 front arms, and 2 back pieces (see notes). If you prefer, save the organs and other leftover parts to make a delicious stock for soups later.
– Place the rabbit pieces in a gallon-sized ziplock bag and set aside.
– In a large bowl, combine the olive oil, red wine vinegar, oregano, garlic, shallot, honey, salt, pepper, red pepper flakes (if using), dried cherries, olives, and capers. Stir until well mixed.
– Pour the marinade into the ziplock bag with the rabbit pieces, squeezing out as much air as possible before sealing the bag. Massage the marinade into the rabbit until each piece is evenly coated.
– Refrigerate and marinate for at least 8 hours, or up to 24 hours.
– Preheat your oven to 350°F (175°C).
– Remove the marinated rabbit from the refrigerator and pour both the rabbit and marinade into a large baking dish. Arrange the rabbit in a single layer.
– Bake in the preheated oven for 2 hours, or until the rabbit is golden brown on top and tender when pierced with a fork or knife.
– Once cooked, remove from the oven and cover with foil. Let it rest for 10-15 minutes before serving.
- If you’re unfamiliar with breaking down a rabbit, I recommend checking out Serious Eats’ step-by-step guide with pictures for a helpful reference.
- To make stock with the rabbit bones and organs: Bring 4 cups of water, the rabbit bones and organs, 2 bay leaves, 1 tsp black peppercorns, 5 whole cloves, and 1 tsp salt to a boil. Once boiling, reduce the heat and simmer until the liquid has reduced by half. Cool, strain, and refrigerate or freeze for future use. This stock makes a great base for soups!
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