Prep time
45 minutes
Cook time
3 hours
Course
Main
Skill level
Intermediate
Season
All Seasons
Serves
4
This is probably one of the best recipes I’ve ever made with rabbit, and it’s so easy to make. I think small game animals are best braised; here it’s slow-cooked in a smoky sauce with tomato and roasted red bell pepper. It’s a delicious, comforting meal to eat literally any time of the year!
Rabbits (both wild and domesticated) and squirrels are both great candidates for this recipe, as are the thighs of any light-colored game bird, like pheasant or turkey. Serve on top of grains, like farro or bulghur, pearled cous cous (a pasta), or rice. Whatever you decide, be sure to have plenty of crusty bread on hand to soak up that sauce!
Ingredients
- 2½ lbs. whole rabbits*
- Coarse sea salt
- Coarse black pepper
- 1¼ tsp. minced fresh rosemary (about half that amount if dried)
- 1 cup all-purpose flour
- Neutral flavored oil, such as avocado or grapeseed
- ½ large yellow onion, finely diced
- 2 garlic cloves, minced
- 2½ cups unsalted chicken stock
- 2 tbsp. tomato paste
- 1½ tsp. smoked paprika
- 1¼ cup heavy cream
- 1 roasted bell pepper, sliced into strips**
- 3 small vine tomatoes, sliced into thick wedges
- Fresh chopped parsley to garnish
Also works with
Preparation
- Preheat an oven to 275℉.
- Using a meat cleaver or boning knife, cut the rabbits into 5 serving pieces: the hind legs, front legs, and the loin. I keep the loin bone-in, but cut off the ribs and thin flap of meat that covers the chest and belly. You can save that trim for stock.
- Season the meat with a sprinkle of salt, pepper, and about a teaspoon of rosemary. Spread the flour across a plate and dredge each piece of meat in it, shaking off the excess.
- Preheat a Dutch oven or braising pan over medium-high heat. Add enough oil to coat the bottom and once hot, brown the rabbit until golden brown, about 2-3 minutes per side. Work in batches as needed and remove them from the pan and set aside.
- Drizzle in a little extra oil if the pan looks dry, then add the onion. Saute for a few minutes until soft and golden in color, then season with a pinch of salt and add the garlic. Cook the garlic an additional minute, or until fragrant.
- Pour in the chicken stock, scraping up browned bits from the bottom of the pan, and stir in the tomato paste, paprika, and ¼ teaspoon of rosemary until well blended. Bring to a boil and allow it to reduce slightly for about 3-5 minutes. Lastly, stir in the cream. Season with a pinch of salt and pepper.
- Return the rabbit quarters back to the pan and scatter the peppers and tomatoes across the top. Cover with a lid and transfer to the oven.
- Cook for about 2½ - 3½ hours, or until the meat is almost falling off the bone. Check it near the 2½ hour mark, and when you think it’s close to being done, remove the lid for the last 15-30 minutes of cook time to reduce the sauce.
- Remove from the oven and once cool enough to taste, adjust seasonings if needed. Serve on a bed of grains, cous cous, or rice with a sprinkle of parsley and some good bread to scoop up that sauce.
Notes: * This is about 3 cottontails, 1-2 snowshoe hares or domestic fryers, or about 4 squirrels
** You can roast the bell pepper yourself on top of a gas grill or under the broiler until it's charred all the way around. You’ll need to remove the blackened skin as well as the pith and seeds. To save time, use pre-roasted red bell peppers packed in jars in the pickle or tomato section at the grocery store.
Creamy, Tomato and Pepper Braised Rabbit
Prep time
45 minutes
Cook time
3 hours
Course
Main
Skill level
Intermediate
Season
All Seasons
Serves
4
This is probably one of the best recipes I’ve ever made with rabbit, and it’s so easy to make. I think small game animals are best braised; here it’s slow-cooked in a smoky sauce with tomato and roasted red bell pepper. It’s a delicious, comforting meal to eat literally any time of the year!
Rabbits (both wild and domesticated) and squirrels are both great candidates for this recipe, as are the thighs of any light-colored game bird, like pheasant or turkey. Serve on top of grains, like farro or bulghur, pearled cous cous (a pasta), or rice. Whatever you decide, be sure to have plenty of crusty bread on hand to soak up that sauce!
Ingredients
- 2½ lbs. whole rabbits*
- Coarse sea salt
- Coarse black pepper
- 1¼ tsp. minced fresh rosemary (about half that amount if dried)
- 1 cup all-purpose flour
- Neutral flavored oil, such as avocado or grapeseed
- ½ large yellow onion, finely diced
- 2 garlic cloves, minced
- 2½ cups unsalted chicken stock
- 2 tbsp. tomato paste
- 1½ tsp. smoked paprika
- 1¼ cup heavy cream
- 1 roasted bell pepper, sliced into strips**
- 3 small vine tomatoes, sliced into thick wedges
- Fresh chopped parsley to garnish
Also works with
Preparation
- Preheat an oven to 275℉.
- Using a meat cleaver or boning knife, cut the rabbits into 5 serving pieces: the hind legs, front legs, and the loin. I keep the loin bone-in, but cut off the ribs and thin flap of meat that covers the chest and belly. You can save that trim for stock.
- Season the meat with a sprinkle of salt, pepper, and about a teaspoon of rosemary. Spread the flour across a plate and dredge each piece of meat in it, shaking off the excess.
- Preheat a Dutch oven or braising pan over medium-high heat. Add enough oil to coat the bottom and once hot, brown the rabbit until golden brown, about 2-3 minutes per side. Work in batches as needed and remove them from the pan and set aside.
- Drizzle in a little extra oil if the pan looks dry, then add the onion. Saute for a few minutes until soft and golden in color, then season with a pinch of salt and add the garlic. Cook the garlic an additional minute, or until fragrant.
- Pour in the chicken stock, scraping up browned bits from the bottom of the pan, and stir in the tomato paste, paprika, and ¼ teaspoon of rosemary until well blended. Bring to a boil and allow it to reduce slightly for about 3-5 minutes. Lastly, stir in the cream. Season with a pinch of salt and pepper.
- Return the rabbit quarters back to the pan and scatter the peppers and tomatoes across the top. Cover with a lid and transfer to the oven.
- Cook for about 2½ - 3½ hours, or until the meat is almost falling off the bone. Check it near the 2½ hour mark, and when you think it’s close to being done, remove the lid for the last 15-30 minutes of cook time to reduce the sauce.
- Remove from the oven and once cool enough to taste, adjust seasonings if needed. Serve on a bed of grains, cous cous, or rice with a sprinkle of parsley and some good bread to scoop up that sauce.
Notes: * This is about 3 cottontails, 1-2 snowshoe hares or domestic fryers, or about 4 squirrels
** You can roast the bell pepper yourself on top of a gas grill or under the broiler until it's charred all the way around. You’ll need to remove the blackened skin as well as the pith and seeds. To save time, use pre-roasted red bell peppers packed in jars in the pickle or tomato section at the grocery store.