White Rabbit Recipe

Name: White Rabbit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg rabbit joint, seasoned with salt and pepper; 1 tablespoon oil; 1 onion, finely sliced (I had to use red); 40 g pancetta, roughly chopped; 2 garlic cloves, crushed; 1/2 cup white wine; 1 cup chicken stock; 1 tablespoon Dijon mustard; 1 teaspoon dried thyme; 1 bay leaf; 1/3 cup chopped parsley; 2 tablespoons light sour cream

Servings: persons

1 kg rabbit joint, seasoned with salt and pepper
1 tablespoon oil
1 onion, finely sliced (I had to use red)
40 g pancetta, roughly chopped
2 garlic cloves, crushed
1/2 cup white wine
1 cup chicken stock
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1 bay leaf
1/3 cup chopped parsley
2 tablespoons light sour cream

1
Heat the oil in a large, heavy lidded pan and add the rabbit, turning to seal on all sides. Remove to a plate.
2
Add the onion and pancetta and cook for a couple of minutes until the onion is softened, add the garlic and cook a minute or so more.
3
Add the wine, stock, mustard thyme and bay leaf and stir to combine scraping any brown bits off the bottom. Bring to the boil.
4
Return the rabbit to the pan, bring to the boil, reduce to a simmer and cover.
5
Cook over a low heat for around two hours or until the rabbit is very tender.
6
Remove the rabbit and keep warm.
7
Bring the liquid to a fast boil and cook until it's a sauce consistency. Remove from the heat and whisk in the sour cream and parsley.
8
We served the rabbit and this sauce over mash.

320

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

You need 12 ingredients. The key ingredients include: 1 kg rabbit joint, seasoned with salt and pepper, 1 tablespoon oil, 1 onion, finely sliced (I had to use red), 40 g pancetta, roughly chopped, and more.

Yes, White 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.

White Rabbit

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