Braised Rabbit with Tomato and Herbs

Ingredients

• 1 whole rabbit, cut into pieces (about 3-4 pounds / 1.4-1.8 kg) 1 whole rabbit, cut into pieces (about 3-4 pounds / 1.4-1.8 kg)
• 1 cup (240 ml) red wine 1 cup (240 ml) red wine
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 sprigs of rosemary 2 sprigs of rosemary
• 2 sprigs of thyme 2 sprigs of thyme
• 2 bay leaves 2 bay leaves
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 can (400 g) crushed tomatoes 1 can (400 g) crushed tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the red wine, minced garlic, rosemary, thyme, and bay leaves. Add the rabbit pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours or overnight.
2. 2.
   Remove the rabbit from the marinade, reserving the liquid. Pat the rabbit pieces dry with paper towels.
3. 3.
   In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the rabbit pieces and brown them on all sides. Remove the rabbit from the pot and set aside.
4. 4.
   In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened and lightly browned.
5. 5.
   Return the rabbit pieces to the pot and pour in the reserved marinade, crushed tomatoes, and tomato paste. Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the rabbit braise for about 1.5 to 2 hours, or until the meat is tender and easily falls off the bone.
7. 7.
   Remove the bay leaves and herb sprigs before serving. Taste and adjust the seasoning if needed.
8. 8.
   Serve the braised rabbit hot with crusty bread or pasta to soak up the flavorful sauce.

Treat your ingredients with care...

• Rabbit — If rabbit is not readily available, you can substitute it with chicken thighs or legs for a similar flavor and texture.

Tips & Tricks

• For a richer flavor, marinate the rabbit overnight.
• If the sauce is too thin, you can thicken it by simmering uncovered for a few extra minutes.
• Serve the dish with a sprinkle of freshly chopped parsley for added freshness.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.
• This dish pairs well with a glass of red wine, such as Chianti or Sangiovese.

Serving advice

Serve the braised rabbit with a side of crusty bread or pasta to soak up the flavorful sauce. Add a fresh green salad or steamed vegetables for a complete and balanced meal.

Presentation advice

Garnish the dish with a sprig of fresh rosemary or thyme to add a touch of elegance. Serve it in a rustic clay pot or on a large platter to showcase the beautiful colors of the braised rabbit and tomato sauce.