Braised rabbit in white wine with lemon zest and oregano is a light and very aromatic dish. Lemon gives the meat and sauce interesting fresh notes and a slight sourness. Wine is responsible for the wonderful aroma of the finished dish.
Ingredients (Serves 4)
- 1 whole rabbit (about 2.5–3 lb / 1.2–1.4 kg)
- ¾ cup (200 ml) broth or water
- ¾ cup (200 ml) dry white wine
- 1 lemon – zest and juice
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Cooking process
1 Prepare the rabbit
Cut the rabbit into serving pieces. Season all sides generously with salt and freshly ground black pepper.
2 Sear the rabbit
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.Add the rabbit pieces and sear on all sides for 7–10 minutes, until golden brown.
3. Add garlic
Add the minced garlic to the pan and cook for 1–2 minutes more, stirring frequently, until fragrant.
4. Add lemon, oregano, and liquids
Add the lemon zest, juice from half a lemon, and oregano. Pour in the broth and white wine, then stir to combine.
5. Simmer
Cover with a lid and simmer over low heat for 1 to 1½ hours, until the rabbit is tender and the sauce has slightly thickened
6. Serve
Serve the braised rabbit with your favorite side dish. It pairs especially well with creamy mashed potatoes, but roasted vegetables or crusty bread also work beautifully to soak up the flavorful sauce.
Optional garnish
Before serving, garnish with a little extra lemon zest and a sprinkle of oregano for added flavor and a fresh, vibrant presentation.
I advise you to look at other delicious dishes that you can prepare for lunch or dinner:
Mini pie with spicy beef https://takajaeda.com/en/recipes-en/mini-pie-with-spicy-beef/
Baked Camembert with bacon in puff pastry https://takajaeda.com/en/recipes-en/baked-camembert-with-bacon-in-puff-pastry/