Rabbit Nicoise (James Beard)

Name: Rabbit Nicoise (James Beard)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 (3 -4 lb) rabbit, cut into serving pieces; 1 garlic clove, crushed; 2 tablespoons olive oil; 2 cups dry red wine; 1 12 ounces cognac; salt; pepper; 6 Italian sausages; 8 ounces mushrooms, sliced

Eats Now Editorial Team · 166 kcal · Salads

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Rabbit Nicoise (James Beard) – a delicious recipe with butter, rabbit, garlic, olive oil, red wine, cognac. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

2 tablespoons butter
1 (3 -4 lb) rabbit, cut into serving pieces
1 garlic clove, crushed
2 tablespoons olive oil
2 cups dry red wine
1 12 ounces cognac
salt
pepper
6 Italian sausages
8 ounces mushrooms, sliced

1
Preheat oven to 325F.
2
Heat butter in a skillet.
3
Add rabbit and brown well on all sides.
4
Place rabbit pieces in a baking dish.
5
Add garlic, olive oil, wine and Cognac.
6
Sprinkle with salt and pepper.
7
Cover and bake for 1 1/2 hours.
8
Brown sausages in a skillet.
9
Add sausages and mushrooms to baking dish.
10
Bake for 30 minutes more.

166

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 2 tablespoons butter, 1 (3 -4 lb) rabbit, cut into serving pieces, 1 garlic clove, crushed, 2 tablespoons olive oil, and more.

Yes, Rabbit Nicoise (James Beard) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
166 kcal
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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