Juicy Rosemary Rabbit

Ingredients

• 1.36 kg (3 lb)rabbit
• 6 sprigsrosemary
• 1 teaspoonblack pepper
• 1 teaspoonsalt
• 2 smallonions
• 3 clovesgarlic
• 1leek
• 60 ml (1/4 cup)water
• 1/2 teaspoonwine vinegar
• 1 tablespoonolive oil

Instructions

1. 1

   Season the rabbit

   Season the rabbit with the salt and pepper, then leave it to marinate for 30 minutes.

2. 2

   Prepare the vegetables

   Cut the vegetables and arrange them in a saucepan.

3. 3

   Fry the garlic

   Heat the olive oil in a separate frying pan and fry the garlic in it.

4. 4

   Brown the rabbit

   Place the rabbit in the garlic-scented oil and fry until golden on the outside. It does not need to cook through at this stage; the aim is to brown the surface.

5. 5

   Layer the saucepan

   Set the browned rabbit on top of the vegetables in the prepared saucepan, then place the rosemary sprigs over the meat.

6. 6

   Add liquid

   Pour the water and vinegar over the rabbit.

7. 7

   Cook gently

   Cover the saucepan with a lid and cook the rabbit slowly for 1.5–2 hours.

8. 8

   Check for tenderness

   Check that the rabbit is cooked through. It is ready when the meat comes away from the bone easily.

What is rosemary rabbit?

Rabbit is eaten in several European cuisines, including Italian cooking, where it is often paired with herbs and slowly cooked until tender. This version uses rosemary, garlic and a bed of onion and leek for a simple, savoury braise.

Browning the meat first adds colour, while the covered, gentle cooking helps it become tender enough to pull from the bone.

Nutrition and macros by portion

The nutrition label shows one serving as written: 309 calories, 50g protein, 7g carbs, 8g fat.

The rabbit provides most of the protein, while the onion, leek and small amount of water contribute modestly to the carbohydrate content. Olive oil supplies much of the fat. Serve with extra vegetables or a measured portion of potatoes to round out the plate.

The vegetable bed

Onion and leek: cut them before arranging them in the saucepan so they form an even layer beneath the rabbit. They provide a base for the meat as it cooks.

Garlic: fry it in the olive oil, then use that flavoured oil to brown the rabbit. Keep an eye on it so it colours without scorching.

Rosemary and seasoning

Rosemary: lay the sprigs over the browned rabbit so their aroma infuses the dish during the long cook.

Salt and pepper: season the rabbit and give it the full 30-minute marinating time stated in the method before browning.

Browning before braising

Work towards a golden exterior rather than trying to cook the rabbit through in the frying pan. The method then transfers it to the saucepan for the slower cooking stage.

If the pan is crowded, brown the pieces in batches so they have room to colour. This keeps the focus on a browned surface rather than steaming the meat.

Gentle cooking and doneness

Keep the saucepan covered and cook slowly for 1.5–2 hours, as directed. The recipe gives no hob setting, so use a low heat that maintains gentle cooking rather than a vigorous boil.

The clearest doneness cue is that the meat comes away from the bone easily. If it is still firmly attached, continue cooking gently and check again.

Serving the rabbit

Serve the rabbit with some of the softened onion and leek from the saucepan. A simple side of potatoes, bread or vegetables can make the meal more substantial.

Take care when serving around the bones, and spoon any cooking juices over the meat for extra flavour.

Recipe notes & tips

• Give the rabbit the full 30 minutes to marinate before browning.
• Brown the rabbit until golden, but do not try to cook it through in the frying pan.
• Keep the rosemary sprigs on top of the rabbit during the covered cook.
• Use low heat for the slow-cooking stage so the contents do not boil vigorously.
• Check tenderness at the end of the stated cooking time by seeing whether the meat releases from the bone.

Variations

• Add thyme: use it alongside the rosemary for another herbal note.
• Use stock: replace the water with stock for a fuller cooking liquid.
• Add carrots: cut them into pieces and include them with the onion and leek.
• Serve with polenta: spoon the rabbit and vegetables over soft polenta.
• Add lemon zest: finish with a little finely grated zest for a bright contrast.

Common mistakes to avoid

• Crowding the frying pan: the rabbit may steam instead of browning, so brown it in batches if needed.
• Scorching the garlic: keep it moving and remove the pan from the heat if it starts to darken too quickly.
• Cooking at a high boil: use gentle heat under the covered saucepan to follow the slow-cooking method.
• Stopping before it is tender: continue cooking until the meat comes away from the bone easily.
• Expecting the stated total time to cover every cook: the method calls for 30 minutes of marinating plus 1.5–2 hours of cooking.

How to store

Refrigerate leftovers in a covered container within 2 hours and eat within 3 days. Reheat gently in a covered saucepan until piping hot throughout, adding a small splash of water if the cooking juices have reduced.

Frequently asked questions