Rosemary rabbit

Rosemary rabbit
  • 15

    min prep time
  • 1h

    min cook time
  • 4-6




  • 1 Quebec rabbit, about 1.2 kg (2.5 lb), bone-in and cut into 6 pieces
  • Salt and pepper, to taste
  • 60 ml (4 tbsp) flour
  • 60 ml (4 tbsp) Stefano olive oil
  • 30 ml (2 tbsp) butter
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 125 g bacon, chopped
  • 1 celery stalk, chopped
  • 250 ml (1 cup) white wine
  • 500 ml (2 cups) chicken broth
  • 3 bay leaves
  • 3 rosemary sprigs





  1. Preheat the oven to 400 °F. Salt, pepper and lightly flour the pieces of rabbit.


  1. In a large frying pan, heat the olive oil and butter and sear the meat on all sides. Remove the rabbit from the pan and set aside in a large baking dish.


  1. In the same frying pan, brown the onion, garlic, bacon and celery for 5 to 7 minutes. Deglaze with the wine and reduce until all liquid has evaporated. Add the chicken broth, bay leaves and rosemary and bring to a boil. Salt and pepper. Pour into the baking dish with the rabbit.


  1. Cover and bake for 45 minutes. Uncover and continue baking for 15 minutes, or until the rabbit is golden brown. Adjust seasoning as needed.


  1. Serve in the baking dish or on a plater with polenta and sautéed spinach.