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Delicious pan roasted rabbit in wine and garlic sauce served on a plate

Pan Roasted Rabbit in Wine and Garlic Sauce

A succulent dish featuring tender rabbit pieces bathed in a rich, garlicky wine sauce, perfect for impressing guests or a cozy night in.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: European, French
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Rabbit
  • 1 whole whole rabbit, cut into pieces or you can use rabbit legs
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4 cloves garlic, minced
  • 1 cup dry white wine (Chardonnay works great!)
  • 1 cup chicken broth
  • 2 sprigs fresh rosemary (or 1 teaspoon dried)
  • 2 sprigs fresh thyme (or 1 teaspoon dried)
  • 1 tablespoon butter optional, for extra richness
To Serve
  • fresh parsley, chopped for garnish

Method
 

Preparation
  1. Rinse the rabbit pieces under cold water and pat them dry with paper towels.
  2. Season the rabbit generously with salt and pepper.
Cooking
  1. In a large skillet, heat the olive oil over medium-high heat.
  2. Once the oil is shimmering, add the rabbit pieces skin-side down and sear until golden brown, about 5-7 minutes.
  3. Sprinkle the minced garlic over the rabbit and sauté for about 30 seconds.
  4. Pour in the dry white wine and scrape any brown bits off the bottom of the skillet.
  5. Add the chicken broth, rosemary, and thyme to the skillet. Bring to a gentle simmer, cover, and let it cook for 30-35 minutes.
Serving
  1. After the rabbit is cooked through and tender, taste the sauce and adjust the seasoning if needed.
  2. For a richer sauce, stir in a tablespoon of butter.
  3. Plate the rabbit, drizzle with the sauce, and sprinkle with fresh parsley.

Notes

If rabbit isn't your thing, you can substitute with chicken, just adjust the cooking time as needed. This dish keeps well in the fridge for about 3 days. Reheat gently to maintain the tender texture.