Braised Rabbit Recipe

Name: Braised Rabbit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 4 (200 g) rabbit, legs seasoned with salt and pepper; 75 g chorizo sausage, finely diced; 1 onion, finely diced; 2 garlic cloves, finely chopped; 1 large carrot, chopped finely; 2 sticks celery, finely diced; 440 g chopped Italian tomatoes, undrained; 1/2 cup white wine; 2 cups water; 1 teaspoon dried thyme; 3 small potatoes, skin on, quartered; 1/2 cup frozen peas; two tablespoons chopped parsley

Servings: persons

1 tablespoon olive oil
4 (200 g) rabbit, legs seasoned with salt and pepper
75 g chorizo sausage, finely diced
1 onion, finely diced
2 garlic cloves, finely chopped
1 large carrot, chopped finely
2 sticks celery, finely diced
440 g chopped Italian tomatoes, undrained
1/2 cup white wine
2 cups water
1 teaspoon dried thyme
3 small potatoes, skin on, quartered
1/2 cup frozen peas
two tablespoons chopped parsley

1
Heat the oil in a large, heavy based frying pan with a lid. Add the rabbit pieces and cook over a high heat, turning until browned all over. Remove to a plate.
2
Add the chorizo, onion, garlic, carrot and clery and cooke over a medium heat until vegetables are well cooked (about 10 minutes).
3
Add the tomatoes, wine, water and thyme to the pan and bring to a boil. Return the legs to the pan and put the lid on. Cook for about 1 1/2 hours at a low simmer or until the rabbit is tender.
4
Add the potatoes to the pan and cook a further 30 minutes (or until almost cooked through).
5
Stir through the peas and cook a further 5 minutes or so.
6
I leave the lid off in the final 10 minutes or so to make sure the sauce is a nice consistency.
7
Ladle into a couple of shallow bowls and sprinkle the parsley over before serving.

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 4 (200 g) rabbit, legs seasoned with salt and pepper, 75 g chorizo sausage, finely diced, 1 onion, finely diced, and more.

Yes, Braised Rabbit falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Rabbit

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions