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ROSEMARY RABBIT
Main dishes

ROSEMARY RABBIT

ROSEMARY RABBIT

For as long as I can remember, rabbit has been a staple of my mother and grandmother's cooking, be it for a weekday meal or special occasions; by far one of my favourite dishes! As I got older, I learned to appreciate this Quebec meat even more because it's a healthy and sustainable. This recipe is perfect for discovering rabbit. Hope you enjoy!

Preparation 15 min
Cooking time 1h
Portions 4-6

Ingredients

Preparation

  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.
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