Name: Wild Onion Braised Rabbit (Standard)
Prep time: 1 h 24 min
Cook time: 2 h 6 min
Total time: 3 h 30 min
Yield: 4
Cuisine: French
Ingredients: 1 Rabbit-cut into pieces; 1 tbsp Olive Oil; 1 tsp Salt; 1/2 tsp Black Pepper; 1 Onion-chopped; 2 Carrots-chopped; 2 Celery-chopped; 1 cup Wild Onions-chopped (or scallions); 2 cloves Garlic-minced; 1 cup Chicken Broth; 1/2 cup Dry White Wine; 1 tbsp Tomato Paste; 1 tsp Dried Thyme; 1 Bay Leaf

Recipe tier

A comforting and flavorful braised rabbit dish featuring wild onions and simple seasonings.

Total 3h 30m

Serves 4

Steps 9

Ingredients 14

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Dinner party · 181 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 84m Cook 126m Plate 5m Reset 10m

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Rabbit
1 1.36 kg Rabbit-cut into pieces
1 tbsp 15 mL Olive Oil
1 tsp 5 mL Salt
tsp 2.5 mL Black Pepper
Vegetables
1 150 g Onion-chopped
2 200 g Carrots-chopped
2 200 g Celery-chopped
1 cup 240 mL Wild Onions-chopped (or scallions)
2 cloves 6 g Garlic-minced
Braising Liquid
1 cup 240 mL Chicken Broth
cup 120 mL Dry White Wine
1 tbsp 15 mL Tomato Paste
1 tsp 5 mL Dried Thyme
1 1 Bay Leaf

Equipment

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Instructions

🎙️ Cook with voice coach

Season the Rabbit pieces with Salt and Black Pepper.
Heat Olive Oil in a large Dutch oven over medium-high heat. Brown the Rabbit in batches, then set aside.
Add Onion, Carrots, and Celery to the Dutch oven and cook until softened, about 5-7 minutes.
Add Garlic and Wild Onions and cook for another minute until fragrant.
Stir in Tomato Paste and cook for 1 minute.
Deglaze the pot with Dry White Wine, scraping up any browned bits from the bottom.
Return the Rabbit to the Dutch oven. Add Chicken Broth, Dried Thyme, and Bay Leaf.
Bring to a simmer, then cover and braise in a preheated oven at 325°F (160°C) for 2-2.5 hours, or until the Rabbit is very tender.
Remove the Bay Leaf before serving. Serve with mashed potatoes or crusty bread.